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Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe

Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe
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★★★★★

5 from 22 reviews

These Jerk Chicken Bowls with Mango Salsa and Coconut Rice are a delightful fusion of flavors that will transport your taste buds to the Caribbean. Tender grilled jerk chicken is paired with fragrant coconut rice and a refreshing mango salsa, creating a vibrant and satisfying meal.

Ingredients

Scale

Jerk Chicken:

  • 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

Coconut Rice:

  • 1/2 cup coconut milk
  • 1 cup long-grain white rice
  • 1 tablespoon coconut oil

Mango Salsa:

  • 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
  • 1 tablespoon olive oil (for cooking chicken)

Instructions

  1. Preheat the grill: Preheat your grill or stovetop grill pan to medium-high heat.
  2. Prepare the seasoning: In a small bowl, combine jerk seasoning, allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper.
  3. Marinate the chicken: Rub chicken breasts with olive oil and coat them with the seasoning mixture. Let them sit for 15 minutes.
  4. Cook the rice: Rinse rice, combine with coconut milk, bring to a boil, then simmer for 18-20 minutes. Fluff with a fork and stir in coconut oil.
  5. Make the mango salsa: Dice mango, chop red onion, cilantro, and mix with lime juice and honey. Sauté corn and add to the salsa.
  6. Cook the chicken: Grill marinated chicken for 6-7 minutes per side until cooked through.
  7. Finish the rice: Add lime juice and ground ginger to the rice.
  8. Assemble the bowls: Serve coconut rice topped with sliced jerk chicken and mango salsa. Garnish with cilantro and lime wedges.

Notes

  • You can adjust the level of spice in the jerk seasoning to suit your preference.
  • For a complete meal, consider adding a side of steamed vegetables or a green salad.
  • Leftover chicken bowls can be refrigerated and enjoyed the next day.

Nutrition

Keywords: Jerk Chicken Bowls, Mango Salsa, Coconut Rice, Caribbean recipe, grilled chicken

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