Description
A smoky, spicy jerk chicken sits atop a bed of creamy coconut rice, perfectly complemented by a refreshing mango salsa. The bold, tangy flavors of the chicken blend with the sweetness of the mango, creating a vibrant, satisfying dish.
Ingredients
- 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
1. Preheat your oven to 375°F (190°C).
2. Place the chicken breasts on a cutting board and drizzle with olive oil.
3. Season both sides with jerk seasoning, garlic powder, onion powder, smoked paprika, allspice, cinnamon, cayenne, nutmeg, salt, and black pepper, rubbing well to coat.
4. Heat a large oven-safe skillet over medium-high heat with olive oil.
5. Sear the chicken for 2–3 minutes per side until golden brown.
6. Transfer the skillet to the oven and roast for 20–25 minutes until the chicken reaches 165°F (74°C).
7. Rinse the jasmine rice under cold water until clear.
8. In a saucepan, combine rice, coconut milk, and water and bring to a boil.
9. Reduce heat, cover, and simmer for 18–20 minutes until tender.
10. Remove from heat, fluff with a fork, and stir in coconut oil.
11. In a bowl, combine mango, red bell pepper, red onion, and cilantro.
12. Add lime juice, salt, black pepper, honey, and olive oil; toss to combine.
13. Rest the chicken for 5 minutes, then slice.
14. Assemble bowls with coconut rice, sliced chicken, and mango salsa.
Notes
Thoroughly rub the seasoning into the chicken for maximum flavor.
Use a meat thermometer to ensure proper doneness.
For deeper flavor, marinate the chicken for 30 minutes before cooking.
Add chopped jalapeño to the salsa for extra heat.
Substitute vegetable broth for coconut milk if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 145mg