Jerk Chicken Bowls with Mango Avocado Salsa
I’ve got you covered for your new favorite weeknight dinner! These Jerk Chicken Bowls with Mango Avocado Salsa are packed with flavor and make for a delicious summer dinner. The combination of the creamy coconut rice with fresh mango salsa makes this so good while still being super simple to make!
There are never enough bowl recipes, right?! I’ve got a new one for you that I think you will love and is perfect for an easy weeknight dinner. These Jerk Chicken Bowls are made with simple ingredients and loaded with flavor! The freshness of the mango avocado salsa with the creaminess of the coconut lime rice is perfect. These will leave you feeling satisfied after having them too!
Add these to your menu for a summer weeknight dinner! I know everyone will love them.
What you need for Jerk Chicken Bowls with Mango Avocado Salsa:
- Skinless and Boneless Chicken Thighs
- Black Beans
- Mango
- Avocado
- Lime
- Jasmine Basmati Rice
- Full Fat Coconut Milk
- Cilantro
- Soy Sauce
- Jerk Seasoning
- Sea Salt
- Black Pepper
- Garlic Powder
How to make these bowls:
- Start by adding the marinade to your chicken thighs. You’ll combine soy sauce, lime juice and jerk seasoning here to marinade in the fridge for an hour.
- Make the coconut lime rice by heating up a pot of canned coconut milk on the stove and adding a cup of jasmine basmati rice. Boil and reduce to simmer until rice absorbs coconut milk. Remove from heat and add lime juice, sea salt, garlic powder and black pepper. Set aside
- Drain and rinse black beans.
- Prepare mango avocado salsa by chopping up mango, avocado, red onion and cilantro. Add everything to a bowl. Add lime juice and mix to combine. Set aside.
- Once chicken has marinated, remove and be sure to throughly top with sea salt and black pepper.
- Heat a cast iron with avocado oil.
- Once heated, add chicken thighs to cook on both sides until coming to an internal temperature of 165 degrees.
- Remove from the cast iron and let sit for 5 minutes before cutting into the chicken.
- Prepare bowls by adding coconut lime rice, black beans, mango avocado salsa and jerk chicken. Top with fresh cilantro and lime juice.
- Enjoy!
How to store your leftovers:
It’s best to store any leftovers in a sealed container in the fridge. I like using these!
If you want to switch these up, try doing this instead:
- Use your favorite fruit salsa. I think a pineapple or strawberry salsa would also be delicious here!
- If you don’t want coconut rice, make cilantro lime rice or use any that you prefer!
- Add in more veggies like zucchini or bell peppers
If you like this recipe, you may also enjoy these on One Balanced Life:
FAQs:
Can I meal prep these bowls?
Some of these ingredients can easily be meal prepped! While I think it’s best after making, you can definitely find ways to make it even quicker. The coconut rice can be prepared ahead of time as well as the jerk chicken. Be sure to give yourself enough time for the marinade!
Do I have to marinade the chicken?
I think the chicken is best when marinated! If running short on time, you can season the chicken with the jerk seasoning, sea salt and pepper and cook on the cast iron.
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Jerk Chicken Bowls with Mango Avocado Salsa
These Jerk Chicken Bowls with Mango Avocado Salsa are packed with flavor and make for a delicious easy weeknight dinner!
Ingredients
- 1.5lbs skinless boneless chicken thighs
- 1/2 cup black beans, drained and rinsed
- 2 tbsp soy sauce
- 1 lime
- 2 tbsp jerk seasoning
- 1 tsp sea salt
- 1 tsp black pepper
- for the coconut lime rice:
- 1 can full fat coconut milk
- 1 cup jasmine basmati rice
- 1 lime, juiced
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- dash of black pepper
- for the mango avocado salsa:
- 1 cup mango
- 1/2 avocado, cubed
- 2 tbsp red onion
- 2 tbsp cilantro
- 1/2 lime, juiced
- optional: cilantro, lime juice
Instructions
- Start by adding the marinade to your chicken thighs. You'll combine soy sauce, lime juice and jerk seasoning here to marinade in the fridge for an hour.
- Make the coconut lime rice by heating up a pot of canned coconut milk on the stove and adding a cup of jasmine basmati rice. Boil and reduce to simmer until rice absorbs coconut milk. Remove from heat and add lime juice, sea salt, garlic powder and black pepper. Set aside
- Drain and rinse black beans.
- Prepare mango avocado salsa by chopping up mango, avocado, red onion and cilantro. Add everything to a bowl. Add lime juice and mix to combine. Set aside.
- Once chicken has marinated, remove and be sure to throughly top with sea salt and black pepper.
- Heat a cast iron with avocado oil.
- Once heated, add chicken thighs to cook on both sides until coming to an internal temperature of 165 degrees.
- Remove from the cast iron and let sit for 5 minutes before cutting into the chicken.
- Prepare bowls by adding coconut lime rice, black beans, mango avocado salsa and jerk chicken. Top with fresh cilantro and lime juice.
- Enjoy!
Notes
This will make enough chicken for 3-4 servings.
