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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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Indulge in the vibrant flavors of Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a dish that beautifully balances spicy and sweet elements. This recipe features succulent chicken marinated in a zesty jerk seasoning, complemented by a refreshing mango salsa bursting with tropical goodness, all served on a bed of creamy coconut rice. Whether you’re hosting friends or enjoying a cozy family dinner, each bowl delivers a satisfying mix of textures and tastes that transport you straight to the Caribbean. Dive into this easy-to-make dish that’s as nutritious as it is delicious!

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 cup long-grain white rice
  • 1/2 cup coconut milk
  • 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
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat your grill or stovetop grill pan to medium-high heat.
  2. In a small bowl, combine jerk seasoning, allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper.
  3. Rub chicken breasts with olive oil and coat evenly with the spice mixture. Let sit for 15 minutes.
  4. Rinse the rice until water runs clear. In a saucepan, combine rinsed rice and coconut milk; bring to boil then reduce heat to low and simmer for 18-20 minutes until liquid is absorbed.
  5. Dice mango and finely chop red onion. Mix in a bowl with cilantro, lime juice, honey, and charred corn kernels.
  6. Grill marinated chicken for about 6–7 minutes per side until fully cooked (internal temp should reach at least 165°F).
  7. Fluff coconut rice with fork and stir in fresh lime juice and ground ginger.
  8. Slice chicken after resting for five minutes; assemble bowls with coconut rice as base topped with sliced jerk chicken and mango salsa.

Nutrition

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