Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Jerk Chicken Bowls combine spicy Caribbean-seasoned chicken with creamy coconut rice and fresh mango salsa. Ready in 30 minutes and perfect for meal prep or an easy weeknight dinner.
Ingredients
Coconut Rice
- 1 cup basmati rice
- ⅔ cup coconut milk
- ⅔ cup water
Mango Salsa
- 1 ripe mango diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon minced cilantro
- Juice from ¼ lime
- Salt to taste
Jerk Chicken
- 2 small boneless skinless chicken breasts (about ½ pound each)
- 2 tablespoons jerk seasoning
- 1 tablespoon cooking oil
Instructions
- Add the basmati rice, coconut milk, and water to a medium saucepan. Bring to a boil.
- Stir once, reduce the heat to low, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and let rest for 5 minutes before fluffing.
- While the rice cooks, combine the diced mango, chopped red onion, cilantro, salt, and fresh lime juice in a bowl. Mix gently and set aside.
- Pat the chicken breasts dry and season both sides generously with jerk seasoning.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Place the chicken in the skillet and cook undisturbed for 3–5 minutes.
- Flip and cook another 3–5 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing.
- Assemble the Jerk Chicken Bowls by adding coconut rice to serving bowls, topping with sliced jerk chicken and a generous spoonful of mango salsa. Garnish with an extra lime wedge if desired.
Notes
- Chicken thighs can be substituted for chicken breasts with slightly longer cooking time.
- Brown rice may be used but requires additional cooking time.
- Pineapple salsa can replace mango salsa for a different tropical flavor.
- Serve with grilled vegetables or a crisp green salad.