Print

Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy vibrant Jerk Chicken Bowls with Mango Salsa and Coconut Rice—perfect for meal prep! Try this delightful recipe today.

Ingredients

Scale
  • 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 chicken)
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground ginger

Instructions

  1. Marinate the chicken by rubbing it with olive oil and jerk seasoning. Let it sit for 15 minutes.
  2. Rinse the rice until the water runs clear. Cook it in a saucepan with coconut milk on medium heat until boiling, then reduce to low and simmer for 18-20 minutes.
  3. Prepare the mango salsa by mixing diced mango, red onion, cilantro, lime juice, honey, and sautéed corn.
  4. Grill the marinated chicken for about 6-7 minutes per side until fully cooked.
  5. Assemble bowls starting with coconut rice topped with sliced jerk chicken and mango salsa.

Nutrition

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