Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp jerk seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 2 cups water
- 1 tbsp coconut oil
- 1 large mango, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tbsp honey
Instructions
- Pat chicken breasts dry and slice horizontally into thinner cutlets
- In a bowl, mix chicken with olive oil, jerk seasoning, garlic powder, onion powder, smoked paprika, allspice, cinnamon, cayenne, nutmeg, salt, and black pepper
- Heat a skillet over medium-high heat and cook chicken until golden brown and cooked through (6-7 minutes per side)
- While chicken cooks, rinse jasmine rice and combine with coconut milk, water, salt, and coconut oil in a pot. Simmer until tender (15-20 minutes)
- In a separate bowl, combine diced mango, red bell pepper, red onion, cilantro, and honey-lime dressing
Assemble bowls with rice, chicken, and mango salsa
Notes
- Marinate chicken for 30 minutes for deeper flavor
- Use frozen mango (thawed) if fresh isn’t available
- Meal prep bowls for 3-4 days in advance
- Prep Time: 20
- Cook Time: 35
- Category: Chicken
- Method: Stir-Frying/Simmering
- Cuisine: Jamaican