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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Jerk Chicken Bowls with Mango Salsa and Coconut Rice

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If you crave the vibrant flavors of the Caribbean, these Jerk Chicken Bowls with Mango Salsa and Coconut Rice are a must-try! This delicious recipe pairs tender, spiced chicken with a refreshing mango salsa and creamy coconut rice, creating a dish that’s both satisfying and packed with flavor. In under 1.5 hours, you can whip up a meal that delights the whole family—perfect for busy weeknights or special gatherings. Each bite is a burst of tropical goodness that will transport you straight to the sun-soaked shores of the Caribbean!

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 2 tablespoons jerk seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice
  • 1 teaspoon ground thyme
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup coconut milk
  • 1 cup long-grain white rice
  • 1 tablespoon coconut oil
  • 1 large mango, diced
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon honey
  • 1/2 cup corn kernels
  • 1 tablespoon olive oil (for cooking chicken)
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground ginger

Instructions

  1. Marinate Chicken: Mix jerk seasoning with allspice, thyme, cinnamon, nutmeg, cayenne pepper, salt, and black pepper. Rub over chicken breasts coated in olive oil. Let marinate for at least 15 minutes.
  2. Cook Coconut Rice: Rinse rice until water runs clear. Combine rice and coconut milk in a saucepan; bring to boil. Cover and simmer on low for about 18-20 minutes.
  3. Prepare Mango Salsa: Mix diced mango, chopped onion, cilantro, lime juice, and honey in a bowl.
  4. Grill Chicken: Heat olive oil in a skillet or grill over medium-high heat. Cook chicken for about 6-7 minutes on each side until cooked through (165°F internal temperature). Rest before slicing.
  5. Assemble Bowls: Serve coconut rice as a base topped with sliced chicken and mango salsa.

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