Jerk Chicken Bowls

These Jerk Chicken Bowls with mango salsa and coconut cauliflower rice are a perfect make-ahead meal prep idea.

With tropical flavors and tons of spice you can’t go wrong. All in all, this meal takes less than 30 minutes to put together and it’s easily scaleable if you want to make double or triple servings.

You’ll start out by making the mango salsa, which is basically pico de gallo with mango instead of tomatoes. I love the sweetness that the mango adds to the spicy jerk chicken. Next up, you’ll make the chicken so you’ll need some store bought Jerk seasoning or you can simply make your own if you have a well-stocked spice cabinet. If you want to go the DIY route, here’s what I use:

½ tablespoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon parsley

1 teaspoon thyme

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon paprika

½ teaspoon all-spice

¼ teaspoon black pepper

¼ teaspoon nutmeg

¼ teaspoon cinnamon

Typically, jerk seasoning has sugar in it but since this dish has the sweetness from the mango I like to leave it out.

After grilling the chicken, you’ll want to let it rest for 5-7 minutes so it stays juicy. While it’s resting, you can finish up with the cauliflower rice. By cooking it in a little coconut oil and adding some shredded coconut, you get even more delicious tropical flavors. Add a little avocado to the meal and you’re done!

 

Jerk Chicken Bowls

Serves: 2-4

Ingredients:

  • 1 lb chicken breasts
  • 2 ½ tablespoons Jerk seasoning
  • 1 tablespoon olive oil

Mango Salsa:

  • 1 mango, peeled and diced
  • 1 jalapeno, minced
  • 3 tablespoons minced red onion
  • 2 tablespoons minced cilantro
  • Juice of ½ lime
  • Pinch of salt

Coconut Cauliflower Rice:

  • 12 ounces cauliflower rice
  • 1 tablespoon coconut oil
  • 2 tablespoons shredded coconut
  • 1 avocado, for serving

Method:

  1. Make the salsa by combining all ingredients in a small bowl. Refrigerate until ready to use.
  2. Heat your grill or grill pan to medium high heat and oil the grates. Drizzle the oil over the chicken and sprinkle the seasoning on both sides.
  3. Grill 4-5 minutes per side until char marks form and the chicken is cooked through. Let rest 5 minutes before slicing.
  4. While the chicken is resting, heat the coconut oil in a large skillet over high heat. Cook the cauliflower rice until soft and most of the moisture has evaporated, about 5-7 minutes. Add in the shredded coconut and cook another minute or two until toasted.
  5. Serve by placing the chicken on top of the rice and topping with salsa and avocado.


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