Jerk Chicken Rice Plate

Pat chicken dry and score lightly. Combine jerk seasoning, coconut oil, and lime juice in a large mixing bowl. Add chicken, coat thoroughly, and let sit 15–20 minutes (or up to 8 hours refrigerated).

Heat 2 tbsp coconut oil in a medium saucepan over medium heat. Add rice and stir 2 minutes to toast lightly. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18–20 minutes.

Heat a grill or grill pan to medium-high. Grill chicken 6–8 minutes per side until cooked through and charred at edges; transfer to a plate to rest.

In the same grill pan, sear bell pepper and okra over medium-high heat 4–5 minutes until lightly charred. Add sweet potato cubes and cook 8–10 minutes, stirring occasionally, until tender and caramelized. Season with salt to taste.

Divide cooked rice among four plates. Slice rested chicken and arrange on top. Add grilled vegetables beside the chicken and rice.

Garnish each plate with sliced scallion and serve warm.