Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Ingredients
- Jerk Chicken: 1.5 lbs chicken thighs 2 tbsp jerk seasoning, 2 tbsp olive oil, 1 tbsp lime juice, 2 cloves garlic, 1 tsp thyme
- Mango Salsa: 2 mangoes 1/2 red bell pepper, 1/4 red onion, 1 jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, salt
- Coconut Rice: 1 cup jasmine rice 1 cup coconut milk, 1 cup water, 1/2 tsp salt, 1 tsp sugar
- Optional Toppings: Avocado black beans, cilantro, lime wedges
Instructions
- Marinate chicken with jerk seasoning, olive oil, lime juice, garlic, and thyme for 30 minutes.
- Mix mango salsa ingredients and refrigerate.
- Cook coconut rice by simmering rice with coconut milk, water, salt, and sugar for 15-18 minutes.
- Grill or cook chicken 5-7 minutes per side until 165°F. Rest 5 minutes, then slice.
- Assemble bowls with rice, chicken, salsa, and toppings. Serve with lime wedges.