Jerk Chicken Bowls with Mango Salsa and Coconut Rice

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.

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.

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.)

More Delicious Meals in a Bowl

• Loaded Greek Chicken Bowls
• BBQ Jackfruit Bowls
• BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30)
• Egg Roll in a Bowl
• Steak Taco Bowls (Street Taco Style, Whole30, Paleo)

Recipe By: Cheryl Malik

5 from 8 votes

Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Prep 10 minutes minutes

Cook 25 minutes minutes

Total 35 minutes minutes

Spicy jerk chicken with sweet mango salsa and basmati rice makes for the perfect flavorful meal.

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2 servings

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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 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.)

Nutrition Info

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.

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