Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Experience the vibrant flavors of the Caribbean with these Jerk Chicken Bowls featuring refreshing Mango Salsa and creamy Coconut Rice. This dish transforms marinated chicken into a tantalizing culinary adventure, where the spicy kick of jerk seasoning meets the sweet brightness of ripe mangoes. Served over fluffy coconut rice that adds a comforting touch, these bowls are perfect for summer evenings or any time you crave a tropical escape. Gather around the table to share this delightful meal filled with color, flavor, and joy—each bite is sure to transport you straight to a sunny paradise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Searing
- Cuisine: Caribbean
Ingredients
Scale
- 1 cup basmati rice
- 2/3 cup coconut milk
- 2/3 cup water
- 1 ripe mango
- 2 tablespoons red onion (finely chopped)
- 1 tablespoon cilantro (minced)
- 1/4 lime wedge
- Salt (to taste)
- 2 small boneless skinless chicken breasts (about 1 lb total)
- 2 tablespoons jerk seasoning
- 1 tablespoon oil
Instructions
- Rinse basmati rice under cold water. In a medium saucepan, combine rice, coconut milk, and water; bring to boil. Reduce heat and simmer covered for 15 minutes until fluffy.
- While rice cooks, prepare Mango Salsa by dicing mango and mixing it with chopped red onion, minced cilantro, salt, and lime juice in a bowl.
- Season chicken breasts generously with jerk seasoning. Heat oil in a skillet over medium-high heat; sear chicken for about 4-5 minutes per side until cooked through and golden brown.
- Allow chicken to rest for five minutes before slicing it.
- Assemble bowls: layer coconut rice, top with sliced jerk chicken, and finish with mango salsa.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 570
- Sugar: 10g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg