Description
Savor the vibrant flavors of Caribbean-inspired jerk chicken paired with creamy coconut rice and refreshing mango salsa.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive 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 tablespoon coconut oil
- 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
- 1/4 teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the chicken by drizzling with olive oil and sprinkling spices over both sides.
- Sear the chicken in a hot oven-safe skillet over medium-high heat for 2-3 minutes on each side.
- Roast the chicken in the oven for 20–25 minutes, until the internal temperature reaches 165°F (74°C).
- Cook the jasmine rice in a saucepan with coconut milk and water until tender, about 18–20 minutes.
- Make the mango salsa by mixing diced mango, bell pepper, onion, cilantro, lime juice, honey, olive oil, salt, and pepper in a bowl.
- Slice the roasted chicken after resting for 5 minutes.
- Assemble the bowls with coconut rice, sliced chicken, and mango salsa on top.
- Serve immediately and enjoy!
Notes
For best flavor, marinate the chicken overnight. Adjust toppings and sides to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 16g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg