Description
A vibrant dish featuring juicy jerk chicken, creamy coconut rice, and refreshing mango salsa, perfect for family gatherings or warm evenings.
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 your oven to 375°F (190°C).
- Place the boneless, skinless chicken breasts on a cutting board.
- Drizzle olive oil over the chicken breasts.
- Sprinkle jerk seasoning, garlic powder, onion powder, smoked paprika, ground allspice, ground cinnamon, cayenne pepper, ground nutmeg, salt, and black pepper evenly over both sides of the chicken.
- Rub the seasoning mixture into the chicken breasts with your fingers, ensuring each piece is well-coated.
- Heat a large oven-safe skillet over medium-high heat on the stovetop.
- Add a tablespoon of olive oil to the skillet and let it heat up.
- Place the chicken breasts in the skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.
- Once the chicken is seared on both sides, transfer the skillet to the preheated oven.
- Roast the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken is roasting, prepare the coconut rice.
- Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear.
- In a medium-sized saucepan, combine the rinsed rice, coconut milk, and water.
- Stir the mixture and bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the saucepan.
- Let the rice simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the saucepan from heat and fluff the rice with a fork.
- Stir in the coconut oil into the rice until melted and evenly distributed.
- While the rice is cooking, prepare the mango salsa.
- Peel and dice the large mango into small cubes.
- Dice the red bell pepper into small pieces.
- Finely chop the red onion.
- In a medium bowl, combine the diced mango, red bell pepper, chopped red onion, and chopped cilantro.
- Add the lime juice, salt, black pepper, honey, and olive oil to the bowl.
- Toss the ingredients together until well-mixed and the salsa is evenly coated.
- Once the chicken is done roasting, remove it from the oven and let it rest for 5 minutes.
- Slice the jerk chicken into thin strips or bite-sized pieces.
- To assemble the bowls, start by spooning a generous portion of coconut rice into each bowl.
- Top the rice with sliced jerk chicken.
- Spoon a generous amount of mango salsa over the chicken.
- Serve the bowls immediately and enjoy!
Notes
To elevate your serving, consider adding a zesty side salad or tortilla chips with guacamole. Leftovers can be stored for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
Keywords: jerk chicken, mango salsa, coconut rice, tropical dish, family dinner