Description
Jerk Chicken Bowls with Mango Salsa and Coconut Rice are a vibrant and satisfying meal that brings a taste of the tropics to your dinner table. This dish features tender, smoky jerk chicken paired with a refreshing mango salsa that balances spice with sweetness. Served over creamy coconut rice, each bowl is a colorful and nutritious option that’s perfect for weeknight dinners or entertaining guests. With quick preparation and minimal cooking time, this recipe allows you to enjoy an exotic culinary experience without the hassle.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning
- 1 large mango, diced
- 1 cup long-grain white rice
- ½ cup coconut milk
- ¼ cup fresh lime juice
- Fresh cilantro for garnish
Instructions
- Preheat your grill or stovetop grill pan to medium-high heat.
- Combine jerk seasoning with spices in a bowl. Rub onto the chicken breasts coated with olive oil.
- Rinse rice until clear, then cook in a saucepan with coconut milk for about 18 minutes.
- Prepare mango salsa by mixing diced mango, onion, cilantro, lime juice, and honey.
- Grill chicken for 6-7 minutes per side until cooked through (165°F / 74°C).
- Fluff the rice with coconut oil and lime juice before serving.
- Assemble bowls with coconut rice as the base, topped with sliced chicken and mango salsa.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 620
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg