Description
A vibrant dish featuring smoky jerk chicken paired with fresh mango salsa and creamy coconut rice, delivering a taste of the Caribbean.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon coconut oil
- 1 tablespoon jerk seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 large mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt (for salsa)
- 1/4 teaspoon black pepper (for salsa)
- 1 tablespoon honey
- 1 tablespoon olive oil (for salsa)
Instructions
- Preheat your oven to 375°F (190°C).
- Prep the chicken: Drizzle olive oil over chicken and season with jerk seasoning and spices.
- Sear the chicken in a hot skillet for 2-3 minutes per side.
- Roast the chicken in the oven for 20-25 minutes until cooked through.
- Prepare the coconut rice by rinsing jasmine rice and cooking it with coconut milk and water.
- Simmer the rice covered for 18-20 minutes until liquid is absorbed.
- Make the mango salsa by mixing diced mango, red bell pepper, red onion, and cilantro.
- Slice the chicken after resting for 5 minutes.
- Assemble the bowls with coconut rice, jerk chicken, and mango salsa.
- Serve and enjoy your tropical feast!
Notes
Marinate chicken overnight for more flavor and consider using different proteins or vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 100mg