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Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Jerk Chicken Bowls with Mango Salsa and Coconut Rice are a vibrant culinary delight that combines the smoky, spicy flavors of jerk-marinated chicken with the refreshing sweetness of mango salsa, served over creamy coconut-infused rice. This dish is perfect for weeknight dinners or gatherings, offering a tropical escape right at your dining table. Each bite bursts with flavor and texture, making it a memorable meal for family and friends.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 tbsp jerk seasoning
  • Juice of 2 limes
  • 1 tbsp grated fresh ginger
  • 1 ripe mango, diced
  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 can (13.5 oz) coconut milk
  • 1 cup jasmine rice
  • 1 cup low-sodium chicken broth

Instructions

  1. 1. Marinate the Chicken: In a bowl, mix jerk seasoning, lime juice, ginger, and olive oil. Coat chicken breasts thoroughly and marinate for at least 1 hour or overnight.
  2. 2. Prepare Coconut Rice: In a saucepan, combine jasmine rice, coconut milk, and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed.
  3. 3. Make Mango Salsa: Combine diced mango, red onion, cilantro, and lime juice in a bowl. Set aside.
  4. 4. Cook the Chicken: Preheat grill or skillet over medium-high heat. Cook chicken for about 6-7 minutes per side until internal temperature reaches 165°F (75°C). Let rest before slicing.
  5. 5. Assemble Bowls: Fluff coconut rice and serve as the base in bowls. Top with sliced chicken and generous amounts of mango salsa.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 1 bowl (approximately 300g)
  • Calories: 540
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 21g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 95mg

Keywords: For extra flavor in your mango salsa, add jalapeño for heat or avocado for creaminess. Substitute chicken with grilled vegetables or tofu for a vegetarian option.