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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 tropical flavors of Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a vibrant dish that perfectly marries spicy jerk chicken with refreshing mango salsa. Served over a creamy coconut rice base, this delightful meal is not just a feast for the palate but also a celebration of Caribbean cuisine. Whether you’re hosting a casual dinner or preparing meals for the week, this recipe is both easy to make and packed with nutrients. Get ready to impress your family or guests with this flavorful and visually appealing dish that brings warmth and sunshine to your table.

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
  • 1/2 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. Preheat your grill or stovetop grill pan to medium-high heat.
  2. Combine jerk seasoning, ground allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper in a bowl. Rub the mixture onto the chicken breasts with olive oil and let it marinate for about 15 minutes.
  3. Rinse rice under cold water until clear. In a medium saucepan, combine rinsed rice and coconut milk; bring to boil then simmer covered for 18-20 minutes until tender.
  4. While rice cooks, prepare mango salsa by mixing diced mango, red onion, cilantro, lime juice, honey, and corn in a bowl.
  5. Grill marinated chicken for 6-7 minutes on each side until cooked through (internal temperature of 165°F/74°C).
  6. Once done, let chicken rest briefly before slicing it into strips.
  7. To serve: Start with a base of coconut rice topped with sliced jerk chicken and spoon over mango salsa.

Nutrition

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