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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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If you’re craving a burst of tropical flavor, look no further than Jerk Chicken Bowls with Mango Salsa and Coconut Rice! This vibrant dish combines tender jerk-seasoned chicken, refreshing mango salsa, and creamy coconut rice, making it the perfect meal for busy weeknights or festive gatherings. Not only is this recipe easy to prepare, but it’s also visually stunning, bringing a delightful splash of color to your table. Enjoy the irresistible contrast of spicy and sweet flavors that will impress family and friends alike!

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. Marinate the Chicken: Combine jerk seasoning with olive oil and rub onto chicken breasts. Let marinate for 15 minutes.
  2. Prepare the Coconut Rice: Rinse rice and combine with coconut milk in a saucepan. Bring to a boil, then simmer covered for 18-20 minutes until liquid is absorbed.
  3. Make Mango Salsa: Mix diced mango, red onion, cilantro, lime juice, and honey in a bowl.
  4. Grill the Chicken: Cook marinated chicken in a skillet over medium heat for 6-7 minutes per side or until cooked through (internal temp of 165°F).
  5. Assemble Bowls: Layer coconut rice in bowls topped with sliced chicken and mango salsa.

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