Jerk Chicken Bowls with Mango Salsa and Coconut Rice

• servings: 2 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 cup basmati rice

2/3 cup coconut milk

2/3 cup water

1 mango

2 tablespoons red onion (finely chopped)

1 tablespoon cilantro (minced)

1/4 lime wedge

salt (to taste)

2 small boneless skinless chicken breasts (about 1/2 lb each, See Notes for cooking time if using larger breasts)

2 tablespoons jerk seasoning

1 tablespoon oil

Directions

Combine rice ingredients in a medium saucepan and bring to boil. Stir, then reduce the heat to low. Cover and cook 15 minutes.

Mix together the mango, red onion, cilantro, and salt. Squeeze a little lime juice over.

Season both sides of the chicken heavily with jerk seasoning.

Heat the oil in a skillet on medium high until oil shimmers. Add the chicken and cook 3-5 minutes on one side (or recommended time if larger breasts) without moving. Flip the chicken over and cook on the other side without moving.

Cut the chicken into slices and serve with the mango salsa and rice in a bowl with a wedge of lime.

Nutrition

• Calories: 766 kcal
• Total Fat: 28 g
• Saturated Fat: 16 g
• Cholesterol: 72 mg
• Sodium: 282 mg
• Total Carbohydrate: 97 g
• Dietary Fiber: 6 g
• Total Sugars: 15 g
• Protein: 34 g