Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Ingredients
Rice
-
1
cup
basmati rice
-
⅔
cup
coconut milk
-
⅔
cup
water
Mango Salsa
-
1
mango
-
2
tablespoons
red onion, finely chopped
-
1
tablespoon
cilantro, minced
-
¼
lime wedge
-
salt to taste
Jerk Chicken
-
2
small
boneless skinless chicken breasts (about ½ lb each)
-
2
tablespoons
jerk seasoning
-
1
tablespoon
oil
Instructions
- Combine the rice ingredients in a medium saucepan and bring to a boil.
- Stir, reduce the heat to low, cover, and cook for 15 minutes.
- Mix together the mango, red onion, cilantro, and salt, then squeeze lime juice over the mixture.
- Season both sides of the chicken with jerk seasoning.
- Heat oil in a skillet on medium-high until shimmering.
- Add the chicken and cook for 3-5 minutes on one side without moving.
- Flip the chicken and cook on the other side without moving.
- Slice the chicken and serve with mango salsa and rice in a bowl, garnished with a lime wedge.
Nutrition Facts (estimated)
Servings
2
Calories
766
Total fat
28g
Total carbohydrates
97g
Total protein
34g
Sodium
282mg
Cholesterol
72mg
You might also like