Cookwith

Name: Caribbean Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp jerk seasoning (store-bought or homemade, pork-free); 1 tbsp olive oil; 1 cup jasmine rice; 1 cup coconut milk (light or full fat); 1/2 cup water; 1/2 tsp salt; 1 ripe mango, diced; 1/4 cup red onion, finely diced; 1/4 cup red bell pepper, finely diced; 1/2 jalapeño, finely minced (optional); 2 tbsp fresh cilantro, chopped; Juice of 1 lime; 1 cup black beans, drained and rinsed; 1/2 avocado, sliced; Lime wedges, for serving

Caribbean Jerk Chicken Bowls with Mango Salsa and Coconut Rice

TangyPlum8866

This vibrant Caribbean-inspired bowl is perfect for hot Texas nights! Juicy jerk-spiced chicken is grilled for smoky flavor and paired with cooling mango salsa and creamy coconut rice—capturing the salt, fat, acid, and heat balance of the islands. Black beans add satisfying protein and creaminess, while avocado and lime bring freshness. The recipe is scaled for a small household, minimizing waste and maximizing fresh, bold flavor. Each bite is a burst of sunshine and spice, making dinner feel like a mini-vacation. Plus, it's naturally pork-free and adaptable for meal prep or outdoor grilling!

Ingredients

Instructions

Pat chicken breasts dry and rub all over with jerk seasoning and olive oil. Set aside to marinate while prepping other ingredients (at least 10 minutes, up to 30 for more flavor).
In a medium saucepan, combine jasmine rice, coconut milk, water, and 1/2 tsp salt. Bring to a boil, stir, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes, then fluff with a fork.
While rice cooks, heat a grill pan or outdoor grill over medium-high heat. Grill chicken breasts 5-7 minutes per side, until nicely charred on the outside and juices run clear (internal temp 165°F). Let rest 5 minutes, then slice thinly.
While chicken grills, mix diced mango, red onion, bell pepper, jalapeño (if using), cilantro, and lime juice in a bowl. Season with a pinch of salt and set aside.
Warm black beans in a small saucepan or microwave just until hot. Season with a pinch of salt and a splash of lime juice.
To assemble bowls, divide coconut rice among bowls. Top with black beans, sliced jerk chicken, mango salsa, and avocado. Garnish with extra cilantro and lime wedges.