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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 transports your taste buds straight to the Caribbean. Featuring juicy jerk chicken with a smoky spice, sweet mango salsa, and creamy coconut rice, this bowl offers an exciting balance of heat and sweetness. Ideal for casual dinners or festive gatherings, it’s not only delicious but also visually stunning. Easy to prepare and packed with nutritious ingredients, this recipe is sure to become a family favorite. Elevate your meal experience with colorful layers and fresh ingredients that celebrate tropical goodness.

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
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat your grill to medium-high heat.
  2. Marinate chicken with jerk seasoning and olive oil for 15 minutes.
  3. Rinse white rice; cook in a saucepan with coconut milk until tender (about 18-20 minutes).
  4. While rice cooks, prepare mango salsa by mixing diced mango, red onion, cilantro, lime juice, honey, and sautéed corn.
  5. Grill marinated chicken for 6-7 minutes per side until cooked through (165°F internal temperature).
  6. Fluff the rice with coconut oil; assemble bowls with rice, sliced chicken, and mango salsa on top.

Nutrition

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