Jerk Chicken Grain Bowl
Marinated chicken breast cooked with jerk spices, served over a swappable grain base with roasted vegetables and fresh toppings. Build-your-own bowl with interchangeable grains, proteins, and vegetable sides.
Ingredients
Method
Cut chicken breast into 1-inch cubes and place in a large bowl.
Pour jerk marinade over chicken, toss to coat evenly, and refrigerate for at least 30 minutes (or up to 24 hours).
Preheat oven to 425°F. Toss sweet potato, bell pepper, and red onion with coconut oil, salt, and black pepper on a baking sheet.
Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
While vegetables roast, cook chosen grain according to package directions if not already prepared.
Heat a grill or large skillet over medium-high heat. Remove marinated chicken from refrigerator and cook for 12–15 minutes, stirring occasionally, until internal temperature reaches 165°F.
Divide cooked grain among four bowls, creating a bed for toppings.
Top each bowl with cooked jerk chicken, roasted vegetables, and squeeze of fresh lime juice.
Garnish with cilantro, scallions, and sesame seeds before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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