Description
An explosion of tropical flavors featuring jerk chicken with vibrant mango salsa and fluffy coconut rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon jerk seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 tablespoon coconut oil
- 1 large mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a cutting board and drizzle olive oil over them, coating evenly.
- Sprinkle jerk seasoning, garlic powder, onion powder, smoked paprika, ground allspice, ground cinnamon, cayenne pepper, ground nutmeg, salt, and black pepper on both sides, rubbing it into the chicken.
- Heat a large oven-safe skillet over medium-high heat and add one tablespoon of olive oil.
- Sear the chicken for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, until the internal temperature reaches 165°F (74°C).
- Meanwhile, rinse jasmine rice under cold water until it runs clear. In a medium saucepan, combine rice, coconut milk, and water, bring to a boil, then reduce to low heat and cover to simmer for 18-20 minutes.
- Fluff the rice with a fork and stir in coconut oil.
- For the mango salsa, combine diced mango, bell pepper, onion, and cilantro in a bowl. Dress with lime juice, salt, black pepper, honey, and olive oil.
- Once the chicken is cooked, let it rest for 5 minutes before slicing.
- Assemble bowls with coconut rice, sliced chicken, and mango salsa on top. Serve immediately.
Notes
For maximum flavor, marinate the chicken overnight. You can also customize the heat level by adjusting the cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
Keywords: jerk chicken, mango salsa, coconut rice, Caribbean cuisine, tropical flavors, gluten-free