Jerk Chicken Rice Bowl with Mango Slaw
A vibrant Caribbean-inspired bowl featuring spice-rubbed jerk chicken served over fluffy rice with a refreshing mango-forward slaw. Customize your protein, grain, and fresh toppings to create endless variations of this bold, aromatic dish.
Ingredients
Method
Pat chicken dry and place in a bowl. Pour jerk marinade and lime juice over chicken, tossing to coat evenly. Cover and marinate for at least 15 minutes (or up to 24 hours in the refrigerator).
Julienne or thinly slice the mango, red cabbage, and cucumber. Place in a mixing bowl.
In a small bowl, whisk together lime juice, honey, and a pinch of salt. Pour over the slaw vegetables, add cilantro, and toss gently. Set aside.
Cook rice according to package directions if not already prepared. Keep warm.
Heat coconut oil in a grill pan or skillet over medium-high heat. Working in batches if needed, cook marinated chicken until golden and cooked through, about 6–8 minutes per side (internal temp 165°F). Season with salt and pepper.
Divide cooked rice among bowls. Top each with jerk chicken and a generous portion of mango slaw.
Garnish with sliced green onion and toasted sesame seeds. Serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →