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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Tropical Jerk Chicken Bowls with Mango Salsa & Coconut Rice

Enjoy a taste of the Caribbean with Jerk Chicken Bowls featuring Mango Salsa and Coconut Rice - a delicious, gluten-free creation.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Caribbean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jerk Chicken
  • 4 pieces Chicken Breasts Tender protein base for jerk chicken
  • 2 tablespoons Jerk Seasoning Vital for flavor
  • 2 tablespoons Olive Oil For searing chicken
  • 1 teaspoon Ground Allspice Core component of jerk seasoning
  • 1 teaspoon Ground Thyme Adds savory flavors
  • 1/2 teaspoon Cinnamon Imparts subtle warmth
  • 1/2 teaspoon Nutmeg Provides warm undertone
  • 1/2 teaspoon Cayenne Pepper Introduces heat
  • 1 teaspoon Salt For flavor enhancement
  • 1/2 teaspoon Black Pepper For spice balance
For the Coconut Rice
  • 1 can Coconut Milk Adds richness
  • 1 cup Long-Grain White Rice Soaks up coconut milk
  • 1 tablespoon Coconut Oil For cooking rice
For the Mango Salsa
  • 1 cup Mango Adds sweetness
  • 1/4 cup Red Onion Contributes mild tanginess
  • 1/4 cup Fresh Cilantro Brings freshness
  • 2 tablespoons Lime Juice Balances sweetness
  • 1 tablespoon Honey Enhances salsa flavor
  • 1/2 cup Corn Kernels Adds texture
  • 1/2 teaspoon Ground Ginger Adds warmth

Equipment

  • Grill or Grill Pan
  • Saucepan
  • mixing bowl

Method
 

Jerk Chicken Preparation
  1. Preheat your grill or grill pan to medium-high heat, around 375°F (190°C).
  2. In a small bowl, mix together jerk seasoning, ground allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper.
  3. Rub the chicken breasts with olive oil and sprinkle the spice mixture over the chicken, massaging it in.
  4. Rinse the long-grain white rice under cold water until it runs clear.
  5. In a saucepan, combine the rinsed rice and coconut milk, bringing to a gentle boil.
  6. Once boiling, reduce heat and simmer for 18–20 minutes.
  7. After rice is cooked, let it sit, covered, for 5 minutes, then fluff with a fork and stir in coconut oil.
  8. Prepare the mango salsa by dicing mango and mixing it with red onion, cilantro, lime juice, honey, and corn.
  9. Grill the marinated chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F (74°C).
  10. Let chicken rest for 5 minutes, slice against the grain, and assemble the bowls.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 38gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 350IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken for at least 30 minutes for maximum flavor. Store leftovers in the fridge for up to 3 days.

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