Caribbean Jerk Chicken Bowl
A grain or vegetable base bowl topped with jerk-spiced chicken, finished with fresh citrus and allium garnishes. Warm, assembled components build a balanced plate with protein, carbohydrates, and vegetables.
Ingredients
Method
Cut chicken breast into 1-inch strips. In a bowl, combine jerk seasoning, lime juice, and coconut oil to form a paste. Coat chicken evenly and let marinate for 15–30 minutes at room temperature, or up to 8 hours refrigerated.
Prepare or cook grain base (basmati rice, brown rice, farro, or quinoa) according to package directions; set aside.
Dice red onion, cucumber, mango, and bell pepper. Chop cilantro and green onion. Cut lime into wedges. Set vegetables and garnish aside.
Heat a grill or grill pan to medium-high heat. Place marinated chicken strips on the grill and cook 5–7 minutes per side, until internal temperature reaches 165°F and exterior shows light char. Transfer to a plate and rest for 2 minutes.
Divide cooked grain among four bowls. Distribute diced vegetables and red onion evenly over each portion.
Top each bowl with grilled jerk chicken. Garnish with fresh cilantro and sliced green onion. Drizzle with cilantro-lime crema if desired. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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