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Cheryl MalikPosted: 06/10/20Updated: 01/18/22
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These jerk chicken bowls with mango salsa and coconut rice are an explosion of fresh flavors! With spicy jerk chicken, creamy coconut rice, and sweet mango salsa, it’s a meal in a bowl that just sings of spring and summer. They’re easy to make paleo, Whole30-compliant, or carb-conscious by using cauliflower rice, too.
What Makes This Recipe So Good
This Caribbean jerk chicken bowl is such a surprisingly easy meal that’s perfect for summer nights or meal prep. Warm basmati rice cooked with coconut milk combined with cool, sweet mango salsa and spicy, smoky jerk chicken makes a flavor combo that is out of the world delicious.
Ingredients
- Basmati rice – We love thick, fragrant basmati rice as a base to this dish.
- Coconut milk – Adds an extra bite of sweetness to the rice.
- Mango – Soft and juicy with a sweet, fresh flavor, mango adds a pop of gorgeous color and tastes incredible mixed with the salty flavors of the chicken.
- Red onion – Sweeter and milder than its white cousin, red onion adds a little crunch and astringency to the salsa.
- Lime – A little lime juice goes a long way in this dish. Just a little citrus helps enhance the sweetness of the mango and the sweet tang of the red onion.
- Jerk chicken – This spicy, smoky chicken is perfectly paired with the sweet salsa.
How To Make Jerk It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
- Combine all the rice ingredients in a medium saucepan and bring to a boil.
- Stir and then reduce the heat to low.
- Cover and cook the rice for 15 minutes.
- Mix together the mango, red onion, and cilantro, and squeeze a little lime juice over everything. Stir. (I like to keep the lime juice on the lower end to let the sweet mango flavor really stand out!)
- Season both sides of the chicken heavily.
- Heat the oil in a skillet on medium high until the oil shimmers.
- Add the chicken and cook for the recommended time based on the size of the chicken breast. Don’t move the chicken while it’s cooking!
- Flip the chicken over and cook on the other side without disturbing.
- Cut the chicken into slices and serve with the mango salsa and rice in a bowl with a wedge of lime.
Chef’s Tips
- Cook the chicken breasts on each side 3-5 minutes for small breasts, 5-6 for medium, or 6-8 for large.
- To make this bowl Whole30 or paleo, sub 2 cups cauliflower rice for the basmati rice. Steam the rice as directed, then season with salt. Stir in 1/4 cup coconut cream (just the solid white part of a can of coconut) and mix well. Also, ensure your jerk seasoning is Whole30-compliant or paleo! Try making your own with this recipe, omitting the sugar. (Use 1-2 teaspoons of seasoning per chicken breast if using dry seasoning blend.)
More Delicious Meals in a Bowl
- Loaded Greek Chicken Bowls
- BBQ Jackfruit Bowls
- BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30)
- Egg Roll in a Bowl
- Steak Taco Bowls (Street Taco Style, Whole30, Paleo)
5 from 8 votes
Jerk Chicken Bowls with Mango Salsa and Coconut Rice
Prep:10 minutes minutes
Cook:25 minutes minutes
Total:35 minutes minutes
Spicy jerk chicken with sweet mango salsa and basmati rice makes for the perfect flavorful meal.
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2 servings
Ingredients
Rice
- 1 cup basmati rice
- ⅔ cup coconut milk
- ⅔ cup water
Mango Salsa
- 1 mango
- 2 tablespoons red onion finely chopped
- 1 tablespoon cilantro minced
- ¼ lime wedge
- salt to taste
Jerk Chicken
- 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
Instructions
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.
Notes
- Cook time for chicken: 3-5 minutes each side for small breasts, 5-6 minutes each side for medium, or 6-8 minutes each side for large.
- Whole30 or paleo: Sub 2 cups cauliflower rice for the basmati rice. Steam the rice as directed, then season with salt. Stir in 1/4 cup coconut cream (just the solid white part of a can of coconut) and mix well. Also, ensure your jerk seasoning is Whole30-compliant or paleo! Try making your own with this recipe, omitting the sugar. (Use 1-2 teaspoons of seasoning per chicken breast if using dry seasoning blend.)
Nutrition Information
Calories: 766cal, Protein: 34g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 72mg, Sodium: 282mg, Potassium: 1020mg, Total Carbs: 97g, Fiber: 6g, Sugar: 15g, Net Carbs: 91g, Vitamin A: 3526IU, Vitamin C: 41mg, Calcium: 83mg, Iron: 5mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
© Author: Cheryl Malik
Meet Cheryl Malik
In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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- Seth Jones says
Great recipe 23 years old learning to cook new things this was so flavorful will be adding to my list of new things to make
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- Molly | 40 Aprons Team says
Love that, Seth! So glad you enjoy! Thanks so much for your review!
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- Crissy says
This was delicious! I would add more liquid to the rice next time. I added diced mango to store bought pico de gallo! Perfect! What a great recipe!
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- Brent says
Delicious! Highly recommend on 420.
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- Tglow says
This was great!!!! I used the linked recipe for jerk seasoning and grilled my chicken but other than that followed the recipe to the T.
This will absolutely be pushed into rotation and your coconut rice will replace the recipe I usually use 🙂 thank you!Reply
- Tricia says
I made this for my fiancé last week and we have already had it 4 times lol! It’s SO delicious. Thank you for this super easy/ clean recipe. The combo of the sweet mango salsa with the jerk seasoning is incredible.
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- Amelia Camurati says
Glad this is a hit for y’all Tricia!
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- Carly says
Excited to try this! Where do you get your white bowls for these recipes?!
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- Amelia Camurati says
Lots of IKEA dishes in our kitchen!
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- liz says
My husband raved about this meal and said it was restaurant quality! Thank you!
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- Meghan N says
I made this for my family tonight, ranging in 2-67. They all loved it! Rave reviews from everyone. The 2 year old had two servings. We used the link for the jerk seasoning and cut way back on the cayenne pepper since we a wimps when it comes to spice, well most of us are. I would definitely recommend this to everyone. The balance of the entire meal is wonderful.
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- Cheryl Malik says
I’m so glad the whole family loved it! I do like that it’s easy to turn up or down the spice, depending on who you’re cooking for.
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- Madi W. says
Looks delicious! I can’t wait to make this – and looks fairly simple but with lots of flavor! I love ALL of your recipes! The carrot cake cupcakes have become a routine recipe! I use half of the pan as breakfast muffins and half as cupcakes for dessert! 🙂
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