🍲RecipesJerk-Chicken-Bowl

This easy Jerk Chicken Bowls recipe starts with a layer of coconut rice and red beans topped with jerk seasoned chicken, mangos, mashed avocado and a sweet and spicy pineapple sauce.
Original Recipe

Ingredients

  • 1 pound boneless skinless chicken breasts, cut in half, (or 6-8 chicken tenders)

  • 1/4 cup Jamaican jerk seasoning (or homemade)

  • 1 Tablespoon olive oil

  • 1 red bell pepper, sliced thin

  • 15 ounce can red beans, drained and rinsed

  • 2 avocados, peeled, seeded, mashed

  • 1 mango, peeled and sliced around the pit

  • 5-6 cups hot cooked rice, or coconut rice, for serving

For the pineapple sauce:

  • 2 Tablespoons honey

  • ½ cup fresh pineapple, with juices, diced

  • 2 teaspoons ketchup

  • 1 teaspoon dijon mustard

  • 1 teaspoon lime juice

  • 1 chipotle pepper in adobo plus 1 tsp of the adobo sauce, or just the sauce, if you like mild heat

  • ½ teaspoon garlic powder

  • 1 teaspoon granulated sugar

  • salt and freshly ground black pepper, to taste

Instructions

  1. Combine the pineapple sauce ingredients in a small saucepan over medium-low heat. Simmer for 5-10 minutes. Remove from heat and set aside.

  2. Cook long grain white rice according to package instructions, or (preferred) make our coconut rice.

  3. When the timer goes off for the rice, add the red beans to the pot and fluff everything with a fork to toss it all together. Return the lid to keep it warm while you cook the chicken.

  4. Season chicken breasts all over with jerk seasoning. Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through.

*. Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through. Add bell peppers to the pan during the last few minutes of cooking and sauté until tender.

  1. Spoon rice and red beans into bowls. Add some chicken and bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango. Spoon a little of the pineapple sauce on top.

Notes

Make Ahead Instructions: The pineapple sauce can be made ahead of time and kept in the fridge. I also like to chop the bell pepper and mango as well. Just keep everything in separate containers in the fridge.
Storage Instructions: Keep leftovers in the fridge, ideally stored in separate containers. This meal works great as a meal prep lunch or dinner as well!