Jerk Chicken Bowls with Mango Salsa and Coconut Rice

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

Prep: 10

Cook: 25

Total: 35

Yield:2 servings

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

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.)