Ingredients
Scale
- 4 boneless, skinless chicken breasts (8 oz total)
- 2 tablespoons jerk seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 bananas (large) jasmine rice (uncooked)
- 1 cup coconut milk
- 1/4 cup coconut oil
- 1 large ripe mango
- 1/2 cup diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon honey
Instructions
- Pat chicken breasts dry with paper towels
- In a small bowl, combine jerk seasoning, garlic powder, onion powder, smoked paprika, allspice, cinnamon, cayenne pepper, nutmeg, salt, and black pepper
- Rub the spice mixture onto all sides of the chicken breasts
- Drizzle olive oil over the chicken and toss to coat
- Place in an airtight container and refrigerate for 30 minutes to 4 hours
- In a saucepan, combine jasmine rice, coconut milk, 1 1/2 cups water, and coconut oil. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes
- Meanwhile, heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side until fully cooked (165°F)
- Let chicken rest for 5 minutes, then slice into strips
- Dice mango and combine with red bell pepper, red onion, cilantro, lime juice, and honey in a bowl. Season with salt to taste
- Divide cooked coconut rice among four bowls, top with chicken slices, and garnish with mango salsa
Notes
- Marinate chicken for up to 4 hours in the refrigerator for maximum flavor
- Adjust cayenne pepper to control heat level
- Salsa can be prepared in advance and refrigerated
- Use a serrated knife to slice mangoes cleanly
- Prep Time: 20
- Cook Time: 30
- Category: Chicken
- Method: Pan-searing/Simmering
- Cuisine: Caribbean