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Easy Jerk Chicken Bowls with Mango Salsa

Easy Jerk Chicken Bowls combine spicy jerk-seasoned chicken, creamy coconut rice, and fresh mango salsa.
Perfect for meal prep, weeknight dinners, and family meals.
Ready in under an hour with bold Caribbean-inspired flavors.
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Prep Time 20 minutes
Course Main Course
Cuisine Caribbean-Inspired

Ingredients
  

For the Chicken

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 tablespoons jerk seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Coconut Rice

  • 1 can coconut milk
  • 1½ cups jasmine rice
  • 1½ cups water
  • 1 tablespoon coconut oil

For the Mango Salsa

  • 1 large mango diced
  • 1 medium red bell pepper diced
  • ¼ medium red onion finely chopped
  • ½ cup fresh cilantro chopped
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon honey
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Pat the chicken breasts dry with paper towels.
  • Drizzle the chicken with 1 tablespoon olive oil.
  • In a small bowl, combine jerk seasoning, garlic powder, onion powder, smoked paprika, allspice, cinnamon, cayenne pepper, nutmeg, salt, and black pepper.
  • Rub the seasoning mixture evenly over both sides of the chicken breasts.
  • Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  • Sear the chicken for 2–3 minutes per side until a golden crust develops.
  • Transfer the skillet to the oven and roast for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
  • Remove from the oven and let the chicken rest for 5 minutes before slicing.
  • Rinse the jasmine rice under cold water until the water runs clear.
  • Add rice, coconut milk, and water to a saucepan.
  • Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
  • Remove from heat and let stand for 5 minutes.
  • Fluff with a fork and stir in coconut oil.
  • In a mixing bowl, combine mango, bell pepper, red onion, and cilantro.
  • Add lime juice, honey, olive oil, salt, and black pepper.
  • Toss gently until combined.
  • Assemble the Easy Jerk Chicken Bowls by dividing coconut rice among serving bowls.
  • Top with sliced jerk chicken and a generous spoonful of mango salsa.
  • Serve immediately and enjoy.

Notes

  • Brown rice can be substituted for jasmine rice; adjust cooking time accordingly.
  • Pineapple salsa can replace mango salsa for a tropical variation.
  • Add black beans for extra protein and fiber.
  • Serve alongside grilled vegetables or a simple green salad.
  • Leftover chicken works wonderfully in wraps and salads.