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.
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.