Go Back
–+ servings
Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Jerk Chicken Bowls with Mango Salsa and Coconut Rice Bliss

Experience the delicious Jerk Chicken Bowls with Mango Salsa and Coconut Rice, a perfect balance of spicy and sweet flavors that will transport you to the Caribbean.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Caribbean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jerk Chicken
  • 4 pieces Boneless, skinless chicken breasts Can replace with bone-in chicken for richer flavor.
  • 2 tbsp Olive oil Can swap with any cooking oil.
  • 3 tbsp Jerk seasoning Use store-bought or homemade.
  • 1 tsp Garlic powder Can use fresh garlic for a stronger taste.
  • 1 tsp Onion powder Fresh onion works but may affect moisture.
  • 1 tsp Smoked paprika Use regular paprika for milder taste.
  • 1 tsp Ground allspice Nutmeg can work as substitute.
  • 0.5 tsp Ground cinnamon Optional but changes flavor profile.
  • 0.5 tsp Cayenne pepper Adjust for spice preference.
  • to taste Salt Essential for flavor enhancement.
  • to taste Black pepper Essential for flavor enhancement.
For the Coconut Rice
  • 1 can Coconut milk Can use milk alternative for lighter version.
  • 1.5 cups Jasmine rice Basmati rice can be used as an alternative.
  • 1.5 cups Water Used for cooking the rice.
  • 1 tbsp Coconut oil Substitute with any vegetable oil if needed.
For the Mango Salsa
  • 1 large Mango Sweet and juicy, peaches can substitute.
  • 1 medium Red bell pepper Green bell pepper is a backup option.
  • 0.5 medium Red onion Yellow onion can be used in a pinch.
  • 0.25 cup Fresh cilantro Can omit if preferred.
  • 1 tbsp Lime juice Lemon juice is also a good alternative.
  • 1 tbsp Honey Maple syrup can be used as vegan option.
  • 1 tbsp Olive oil Brings the salsa together.

Equipment

  • Oven
  • Skillet
  • Saucepan
  • Measuring cups
  • Fine-mesh strainer
  • Mixing bowl
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your chicken breasts and other ingredients while the oven warms up.
  2. Drizzle the chicken breasts with olive oil and season generously with jerk seasoning, garlic powder, onion powder, smoked paprika, and other spices.
  3. Heat a large oven-safe skillet over medium-high heat, add olive oil, and sear the seasoned chicken for 2-3 minutes on each side until golden brown.
  4. Transfer the skillet to the preheated oven and roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
  5. While the chicken roasts, rinse the jasmine rice under cold water in a fine mesh strainer.
  6. Combine the rinsed jasmine rice, coconut milk, and water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes.
  7. Once cooked, let the rice sit covered for a few minutes and fluff gently with a fork while stirring in coconut oil.
  8. Prepare the mango salsa by dicing the mango, red bell pepper, and red onion. Combine everything in a mixing bowl with cilantro, lime juice, honey, salt, pepper, and olive oil.
  9. Let the chicken rest for about 5 minutes before slicing it into thick pieces.
  10. Assemble your bowls with coconut rice, topped with sliced jerk chicken, and a scoop of mango salsa.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2.5mg

Notes

For maximum flavor, coat chicken thoroughly with jerk seasoning and allow it to rest before slicing. Adjust spice levels and use fresh ingredients for best results.

Tried this recipe?

Let us know how it was!