Jerk Chicken Bowls with Pineapple Black Bean Salsa
User Reviews
4.4
Jerk Chicken Bowls with Pineapple Black Bean Salsa
Description
The recipe starts with cooking coconut rice by sautéing green onions in coconut oil, then simmering brown rice in a mix of water and coconut milk to impart richness and aroma. Fresh cilantro, salt, and black pepper complete the rice base. The jerk chicken is coated in a spice blend including fresh thyme, ground allspice, garlic powder, cinnamon, cayenne, salt, and pepper, then cooked by grilling, sautéing, or baking until done.
The pineapple black bean salsa combines diced fresh pineapple, canned rinsed black beans, green onion, cilantro, and lime juice, creating a bright and slightly tangy topping that balances the warming spices of the chicken. Serving the bowls involves layering coconut rice, sliced jerk chicken, and salsa, garnishing with additional cilantro and lime if desired.
This dish offers a mixture of creamy, spicy, sweet, and fresh flavors with varied textures, suitable for a hearty, balanced meal.
Ingredients
Coconut Rice
- 1 teaspoon coconut oil
- 1/4 cup green onion sliced
- 1 cup brown rice long grain, uncooked
- 1 1/4 cups water
- 1 cup coconut milk canned lite
- 2 tablespoons cilantro chopped
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Jerk Chicken
- 1 pound chicken breast boneless skinless
- 2 teaspoon thyme chopped, fresh leaves
- 1 teaspoon ground allspice
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Pineapple Black Bean Salsa
- 2 cups pineapple diced fresh
- 1 cup black beans rinsed and drained, canned
- 1/4 cup green onion sliced
- 2 tablespoons cilantro chopped
- lime juice of
- kosher salt to taste
Instructions
- Heat the coconut oil in a medium sized saucepan over medium heat. Add the green onion and sauté for a minute. Stir in the rice, water, coconut milk, cilantro, salt and pepper. Turn the heat up to hight and bring to a boil. Reduce the heat to a simmer, cover with the lid and let it cook for 45 minutes. Remove from the heat and let the rice rest with the lid on for 5 minutes.
- While the rice cooks combine the thyme leaves and spices for the chicken in a small bowl. Coat the chicken in the mixture then grill, sauté or bake until the chicken is cooked through. Let the chicken rest for 5 minutes before cutting it.
- In a medium sized bowl combine all of the ingredients for the salsa. Taste for seasoning.
- To make the bowls scoop in some of the coconut rice and top with the chopped chicken, salsa and extra cilantro and lime juice if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 42g | 84% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 96mg | 32% |
| Sodium | 329mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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