Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Experience the vibrant flavors of Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a delightful dish that brings the taste of the tropics to your table. This recipe features tender, marinated jerk chicken, refreshing mango salsa, and creamy coconut rice, creating a perfect harmony of spicy and sweet. Ideal for family dinners or entertaining guests, these bowls are not just a meal; they’re a celebration of culinary adventure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Caribbean
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1/2 cup coconut milk
- 1 large mango, diced
- 1/4 cup fresh cilantro, chopped
- 1 cup long-grain white rice
- 1/2 cup corn kernels
- 1/4 cup fresh lime juice
Instructions
- Preheat your grill to medium-high heat.
- For the marinade, mix jerk seasoning with olive oil and rub onto chicken breasts. Let sit for 15 minutes.
- Rinse rice until water runs clear. Cook with coconut milk in a saucepan over medium heat until absorbed (18-20 minutes).
- Prepare mango salsa by combining diced mango, cilantro, lime juice, and corn in a bowl.
- Grill chicken for about 67 minutes on each side until fully cooked (165F).
- Fluff coconut rice with a fork and mix in lime juice before serving.
- Assemble bowls: Start with rice, top with sliced chicken and mango salsa.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg