Name: Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Jamaican
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 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; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup coconut milk; 1 cup jasmine rice; 1 1/2 cups water; 1 tablespoon coconut oil; 1 large mango, diced; 1/2 red bell pepper, diced; 1/4 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

Description

A delightful fusion of jerk chicken, coconut rice, and vibrant mango salsa that transports you to the tropical streets of Jamaica.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tablespoons olive oil
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
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coconut milk
1 cup jasmine rice
1 1/2 cups water
1 tablespoon coconut oil
1 large mango, diced
1/2 red bell pepper, diced
1/4 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

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Instructions

Preheat your oven to 375°F (190°C).
Drizzle olive oil on the chicken and coat it in jerk seasoning and spices.
Heat an oven-safe skillet and sear chicken for 2-3 minutes on each side until golden brown.
Transfer the skillet to the oven and roast for 20-25 minutes until the internal temperature reaches 165°F (74°C).
In a saucepan, combine rinsed jasmine rice, coconut milk, and water; bring to a boil.
Cover and simmer for 18-20 minutes until rice is tender.
Prepare mango salsa by mixing diced mango, bell pepper, onion, cilantro, lime juice, salt, pepper, honey, and olive oil.
Let the chicken rest for 5 minutes, then slice it.
Assemble bowls with coconut rice, sliced chicken, and mango salsa.
Serve warm and enjoy.

Notes

Consider marinating the chicken overnight for enhanced flavor. Customizable with additional toppings like black beans or grilled vegetables.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Jamaican

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 8g
Sodium: 400mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 4g
Protein: 35g
Cholesterol: 80mg