This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

These jerk chicken bowls with mango salsa and coconut rice are an explosion of fresh flavors! With spicy jerk chicken, creamy coconut rice, and sweet mango salsa, it’s a meal in a bowl that just sings of spring and summer. They’re easy to make paleo, Whole30-compliant, or carb-conscious by using cauliflower rice, too.

Bowl of jerk chicken with coconut rice and mango salsa

What Makes This Recipe So Good

This Caribbean jerk chicken bowl is such a surprisingly easy meal that’s perfect for summer nights or meal prep. Warm basmati rice cooked with coconut milk combined with cool, sweet mango salsa and spicy, smoky jerk chicken makes a flavor combo that is out of the world delicious.

Ingredients

  • Basmati rice – We love thick, fragrant basmati rice as a base to this dish.
  • Coconut milk – Adds an extra bite of sweetness to the rice.
  • Mango – Soft and juicy with a sweet, fresh flavor, mango adds a pop of gorgeous color and tastes incredible mixed with the salty flavors of the chicken.
  • Red onion – Sweeter and milder than its white cousin, red onion adds a little crunch and astringency to the salsa.
  • Lime – A little lime juice goes a long way in this dish. Just a little citrus helps enhance the sweetness of the mango and the sweet tang of the red onion.
  • Jerk chicken – This spicy, smoky chicken is perfectly paired with the sweet salsa.

How To Make Jerk It

  1. Combine all the rice ingredients in a medium saucepan and bring to a boil.
  2. Stir and then reduce the heat to low.
  3. Cover and cook the rice for 15 minutes.
  4. Mix together the mango, red onion, and cilantro, and squeeze a little lime juice over everything. Stir. (I like to keep the lime juice on the lower end to let the sweet mango flavor really stand out!)
  5. Season both sides of the chicken heavily.
  6. Heat the oil in a skillet on medium high until the oil shimmers.
  7. Add the chicken and cook for the recommended time based on the size of the chicken breast. Don’t move the chicken while it’s cooking!
  8. Flip the chicken over and cook on the other side without disturbing.
  9. Cut the chicken into slices and serve with the mango salsa and rice in a bowl with a wedge of lime.
Instructions for jerk chicken bowls

Chef’s Tips

  • Cook the chicken breasts on each side 3-5 minutes for small breasts, 5-6 for medium, or 6-8 for large.
  • To make this bowl Whole30 or paleo, sub 2 cups cauliflower rice for the basmati rice. Steam the rice as directed, then season with salt. Stir in 1/4 cup coconut cream (just the solid white part of a can of coconut) and mix well. Also, ensure your jerk seasoning is Whole30-compliant or paleo! Try making your own with this recipe, omitting the sugar. (Use 1-2 teaspoons of seasoning per chicken breast if using dry seasoning blend.)
Overhead of jerk chicken bowl with coconut rice and mango salsa

More Delicious Meals in a Bowl

Recipe By: Cheryl Malik
5 from 8 votes

Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Spicy jerk chicken with sweet mango salsa and basmati rice makes for the perfect flavorful meal.
2 servings

Ingredients

Rice

  • 1 cup basmati rice
  • cup coconut milk
  • 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 1/2 lb each, See Notes for cooking time if using larger breasts
  • 2 tablespoons jerk seasoning
  • 1 tablespoon oil

Instructions

  • Combine rice ingredients in a medium saucepan and bring to boil. Stir, then reduce the heat to low. Cover and cook 15 minutes.
  • Mix together the mango, red onion, cilantro, and salt. Squeeze a little lime juice over.
  • Season both sides of the chicken heavily with jerk seasoning.
  • Heat the oil in a skillet on medium high until oil shimmers. Add the chicken and cook 3-5 minutes on one side (or recommended time if larger breasts) without moving. Flip the chicken over and cook on the other side without moving.
  • Cut the chicken into slices and serve with the mango salsa and rice in a bowl with a wedge of lime.
  • Cook time for chicken: 3-5 minutes each side for small breasts, 5-6 minutes each side for medium, or 6-8 minutes each side for large.
  • Whole30 or paleo: Sub 2 cups cauliflower rice for the basmati rice. Steam the rice as directed, then season with salt. Stir in 1/4 cup coconut cream (just the solid white part of a can of coconut) and mix well. Also, ensure your jerk seasoning is Whole30-compliant or paleo! Try making your own with this recipe, omitting the sugar. (Use 1-2 teaspoons of seasoning per chicken breast if using dry seasoning blend.)

Approximate Information for One Serving

Calories: 766calProtein: 34gFat: 28gSaturated Fat: 16gCholesterol: 72mgSodium: 282mgPotassium: 1020mgTotal Carbs: 97gFiber: 6gSugar: 15gNet Carbs: 91gVitamin A: 3526IUVitamin C: 41mgCalcium: 83mgIron: 5mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 Comments

  1. Can’t wait to make this. However, the proper ratio of liquid to rice is 2:1. So, i will probably add 1 cup water, 1 cup coconut milk.

  2. Great recipe 23 years old learning to cook new things this was so flavorful will be adding to my list of new things to make5 stars

  3. This was delicious! I would add more liquid to the rice next time. I added diced mango to store bought pico de gallo! Perfect! What a great recipe!5 stars

  4. This was great!!!! I used the linked recipe for jerk seasoning and grilled my chicken but other than that followed the recipe to the T.
    This will absolutely be pushed into rotation and your coconut rice will replace the recipe I usually use 🙂 thank you!5 stars

  5. I made this for my fiancé last week and we have already had it 4 times lol! It’s SO delicious. Thank you for this super easy/ clean recipe. The combo of the sweet mango salsa with the jerk seasoning is incredible.5 stars

  6. I made this for my family tonight, ranging in 2-67. They all loved it! Rave reviews from everyone. The 2 year old had two servings. We used the link for the jerk seasoning and cut way back on the cayenne pepper since we a wimps when it comes to spice, well most of us are. I would definitely recommend this to everyone. The balance of the entire meal is wonderful.5 stars

  7. Looks delicious! I can’t wait to make this – and looks fairly simple but with lots of flavor! I love ALL of your recipes! The carrot cake cupcakes have become a routine recipe! I use half of the pan as breakfast muffins and half as cupcakes for dessert! 🙂

Where To Next?