Description
Spicy jerk chicken served over coconut rice with fresh mango salsa for a balanced and flavorful bowl.
Ingredients
Scale
- 1 cup basmati rice
- 2/3 cup coconut milk
- 2/3 cup water
- 1 mango, diced
- 2 tablespoons red onion, finely chopped
- 1 tablespoon cilantro, minced
- Juice of 1/4 lime
- Salt, to taste
- 2 small boneless skinless chicken breasts
- 2 tablespoons jerk seasoning
- 1 tablespoon oil
Instructions
- Rinse the rice and combine with coconut milk and water, then bring to a boil, cover, and cook on low until tender.
- Mix mango, red onion, cilantro, lime juice, and salt to make the salsa.
- Season both sides of the chicken with jerk seasoning.
- Heat oil in a skillet and cook chicken on each side until browned and cooked through.
- Slice the chicken and assemble bowls with rice, chicken, and mango salsa.
Notes
- For larger chicken breasts, increase cook time by a few minutes per side.
- Adjust jerk seasoning based on preferred heat level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg