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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Tasty Jerk Chicken Bowls with Mango Salsa & Coconut Rice

Delight in Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a flavorful Caribbean-inspired dish that’s quick to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Caribbean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts Tender and juicy
  • 2 tablespoons olive oil For moisture and flavor
  • 2 tablespoons jerk seasoning Key spice blend
  • 1 teaspoon garlic powder Add savory depth
  • 1 teaspoon onion powder Enhances flavor
  • 1 teaspoon smoked paprika For smoky undertone
  • 1 teaspoon ground allspice Sweet and slightly peppery
  • 1 teaspoon ground cinnamon Adds warmth
  • 0.5 teaspoon cayenne pepper For extra heat
  • 0.5 teaspoon ground nutmeg Enhances flavor
  • to taste salt and black pepper Essential seasoning
For the Coconut Rice
  • 1 can coconut milk Creamy texture
  • 1 cup jasmine rice Fragrant base
  • 1 cup water For cooking rice
  • 1 tablespoon coconut oil Adds richness
For the Mango Salsa
  • 1 large mango Sweet and juicy
  • 1 medium red bell pepper Adds crunch
  • 0.25 medium red onion For sharpness
  • 0.25 cup fresh cilantro Herbaceous notes
  • 2 tablespoons lime juice Brightens flavors
  • 1 tablespoon honey Balances acidity

Equipment

  • skillet
  • baking dish
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Drizzle chicken breasts with olive oil and coat with jerk seasoning and spices.
  3. Sear the chicken in a hot skillet for 2-3 minutes on each side until browned.
  4. Transfer the skillet to the oven and roast chicken for 20-25 minutes.
  5. Rinse jasmine rice and combine with coconut milk and water in a saucepan. Cook until liquid is absorbed.
  6. Fluff the rice with a fork and stir in coconut oil.
  7. Dice mango, red bell pepper, and red onion. Mix with cilantro, lime juice, and honey for salsa.
  8. Let the chicken rest for 5 minutes, then slice.
  9. Assemble bowls with coconut rice, sliced chicken, and mango salsa on top.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 35gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Customize your bowls by swapping chicken for shrimp, tofu, or grilled veggies.

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