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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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Experience a burst of tropical flavors with these vibrant Jerk Chicken Bowls featuring refreshing Mango Salsa and creamy Coconut Rice. This dish combines tender, spicy jerk chicken with a sweet mango salsa that tantalizes the palate. Perfect for busy weeknights or family gatherings, this bowl is not just a meal; it’s an experience that brings a taste of the Caribbean to your table.

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 cup long-grain white rice
  • 1/2 cup coconut milk
  • 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 tablespoon olive oil (for cooking chicken)
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground ginger

Instructions

  1. Marinate chicken with jerk seasoning and spices for at least 15 minutes.
  2. Rinse rice under cold water; cook in coconut milk until tender (18-20 minutes).
  3. Dice mango, chop onions, cilantro, and mix with lime juice and honey for salsa.
  4. Grill chicken on medium-high heat for 6-7 minutes per side until fully cooked (165°F).
  5. Assemble bowls with coconut rice as the base, topped with sliced chicken and mango salsa.

Nutrition

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