Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Bright, fruity, and easy to make, this crowd-pleasing Jerk Chicken Bowls with Mango Salsa and Coconut Rice brings island flavors to weeknight dinners. Assemble bowls in under an hour for a weeknight or meal-prep lunch. If you love mango salsa, try our honey lime chicken with mango salsa for another bright twist.

Why You’ll Love This Jerk Chicken Bowls with Mango Salsa and Coconut Rice

• Bold, tropical flavor with a sweet-spicy balance.
• Ready in about an hour for quick weeknight dinners.
• Great for meal prep and easy to reheat for lunches.
• Family-friendly: mild to spicy depending on cayenne amount.
• Colorful leftovers that stay tasty for a few days.

Ingredients Needed

Protein

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil

Spices & Seasoning

• 1 tablespoon jerk seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Rice / Grains

• 1 cup jasmine rice
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1 tablespoon coconut oil

Mango Salsa

• 1 large mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon honey
• 1 tablespoon olive oil

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Place the chicken breasts on a cutting board, drizzle with 2 tablespoons olive oil, and sprinkle the jerk seasoning, garlic powder, onion powder, smoked paprika, allspice, cinnamon, cayenne, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper evenly over both sides; rub to coat.
2. Heat a large oven-safe skillet over medium-high heat, add 1 tablespoon olive oil, and sear the chicken 2–3 minutes per side until golden brown.
3. Transfer the skillet to the oven and roast 20–25 minutes, or until the internal temperature reaches 165°F (74°C); remove and let rest 5 minutes before slicing.
4. While chicken roasts, rinse 1 cup jasmine rice until water runs clear; combine rinsed rice, 1/2 cup coconut milk, and 1 1/2 cups water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes until tender.
5. Remove rice from heat, fluff with a fork, and stir in 1 tablespoon coconut oil until melted and distributed.
6. For the mango salsa, peel and dice the mango, dice the red bell pepper, and finely chop the red onion and cilantro; combine in a bowl with 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon honey, and 1 tablespoon olive oil, tossing to coat.
7. Slice the rested chicken into strips, spoon coconut rice into bowls, top with sliced jerk chicken and a generous scoop of mango salsa, then serve immediately.

Serving Suggestions Jerk Chicken Bowls with Mango Salsa and Coconut Rice

• Add a squeeze of extra lime and a sprinkle of chopped cilantro for brightness.
• Serve with warm tortillas or plantain chips for a fun handheld option.
• Offer avocado slices or a dollop of plain yogurt for a cooling contrast.
• Pair with a side of mango salad with spinach and blueberries for a leafy, fruity complement.

Tips for Success Jerk Chicken Bowls with Mango Salsa and Coconut Rice

• Pat chicken dry before searing to get a better crust and even browning.
• Use a meat thermometer to ensure chicken reaches 165°F (74°C) without overcooking.
• Make salsa up to 4 hours ahead and refrigerate to let flavors meld, but add avocado at serving.
• Cook rice with tight-fitting lid and resist stirring while simmering for perfect texture.
• Prep components ahead for quick assembly; you can pair leftovers with an easy Greek salad with chicken to stretch meals.

Variations

• Swap proteins: use boneless thighs, shrimp, or tofu for a different texture.
• Make it spicier by adding more cayenne or a diced Scotch bonnet; reduce cayenne for milder heat.
• Add roasted veggies like sweet potatoes or zucchini to the bowls for heartier bowls.
• Dairy-free: skip yogurt toppings and use avocado slices as a creamy alternative.

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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Bright, fruity, and easy to make, this crowd-pleasing dish brings island flavors to weeknight dinners. Assemble in under an hour for a perfect meal-prep lunch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course dinner, Main Course

Cuisine Caribbean, Tropical

Servings 4 servings

Calories 650 kcal

Ingredients

  

Protein

• 4 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil For marinating chicken

Spices & Seasoning

• 1 tablespoon jerk seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper Adjust for desired spice level
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Rice / Grains

• 1 cup jasmine rice Rinse until water runs clear
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1 tablespoon coconut oil For flavoring rice

Mango Salsa

• 1 large mango, diced
• 1/2 piece red bell pepper, diced
• 1/4 piece red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon honey
• 1 tablespoon olive oil

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• Drizzle chicken breasts with olive oil and sprinkle with jerk seasoning, garlic powder, onion powder, smoked paprika, allspice, cinnamon, cayenne, nutmeg, salt, and black pepper; rub to coat.

Cooking Chicken

• Heat a large oven-safe skillet over medium-high heat, add olive oil, and sear the chicken 2–3 minutes per side until golden brown.
• Transfer the skillet to the oven and roast for 20–25 minutes or until the internal temperature reaches 165°F (74°C); remove and let rest for 5 minutes before slicing.

Cooking Rice

• Rinse jasmine rice until the water runs clear; combine rinsed rice, coconut milk, and water in a medium saucepan, bring to a boil.
• Reduce heat to low, cover, and simmer for 18–20 minutes until tender.
• Remove rice from heat, fluff with a fork, and stir in coconut oil until melted.

Preparing Mango Salsa

• Peel and dice the mango, dice the red bell pepper, and finely chop red onion and cilantro.
• Combine in a bowl with lime juice, salt, black pepper, honey, and olive oil, tossing to coat.

Assembling Bowls

• Slice the rested chicken into strips.
• Spoon coconut rice into bowls, top with sliced jerk chicken and a scoop of mango salsa, then serve immediately.

Notes

Pat chicken dry before searing for a better crust; use a meat thermometer to ensure chicken reaches 165°F.

Keyword Coconut Rice, Healthy Dinner, Jerk Chicken, Mango Salsa, meal prep