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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Jerk Chicken Bowls with Mango Salsa and Coconut Rice
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Experience the tropical flavors of the Caribbean with our Jerk Chicken Bowls featuring Mango Salsa and Coconut Rice. This vibrant dish combines marinated, grilled chicken infused with a smoky jerk seasoning, complemented by a refreshing mango salsa that adds a delightful sweetness. The creamy coconut rice provides the perfect base, making this meal not only delicious but also visually appealing and satisfying. Whether you’re hosting a dinner party or preparing a quick weeknight meal, these bowls are versatile and packed with nutrients that everyone will love. Discover how easy it is to create a delicious culinary escape right in your kitchen!

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 2 tablespoons jerk seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice
  • 1 teaspoon ground thyme
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup coconut milk
  • 1 cup long-grain white rice
  • 1 tablespoon coconut oil
  • 1 large mango, diced
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon honey
  • 1/2 cup corn kernels
  • 1 tablespoon olive oil (for cooking corn)
  • Additional cilantro and lime wedges for serving

Instructions

  1. Preheat the grill or stovetop grill pan to medium-high heat.
  2. Mix jerk seasoning, ground allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper in a bowl. Rub this mixture onto chicken breasts coated with olive oil; let marinate for 15 minutes.
  3. Rinse rice until water runs clear. In a saucepan, combine rinsed rice and coconut milk; bring to boil, then reduce heat and simmer for 18–20 minutes.
  4. Prepare mango salsa by dicing mango and mixing it with chopped red onion, cilantro, lime juice, honey, and sautéed corn kernels.
  5. Grill marinated chicken for 6–7 minutes on each side until cooked through (165°F internal temperature).
  6. Stir lime juice into cooked coconut rice. Slice grilled chicken and assemble bowls with rice at the base topped with chicken and mango salsa.

Nutrition

Find it online: https://homemadeglutenfree.com/jerk-chicken-bowls-with-mango-salsa-and-coconut-rice/