Jerk Chicken Rice Bowl
Rice bowl with jerk-marinated chicken, seasoned grain, and swappable vegetables. Warm, spiced, assembled in layers.
Ingredients
Method
Cut chicken into 1-inch cubes and place in a large bowl.
Add jerk seasoning, lime juice, and coconut oil to the chicken; toss to coat evenly. Let sit 15–20 minutes at room temperature, or refrigerate up to 12 hours.
While chicken marinates, prepare rice according to package directions; set aside warm.
Prepare red onion, bell pepper, and mango; set aside separately.
Heat a grill or grill pan to medium-high. Thread chicken cubes onto skewers or place directly on grates; cook 8–10 minutes, turning halfway, until cooked through (internal temperature 165°F).
Divide warm rice among four bowls, creating a shallow well at the center.
Top rice with jerk chicken, then arrange red onion, bell pepper, and mango in sections around the bowl.
Garnish with fresh cilantro and green onion; serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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