Jerk Chicken Bowl with Mango Avocado Salsa
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Additional Time: 1 Hour
Total Time: 1 Hour 40 Minutes
INGREDIENTS
1 1/2lbs 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 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 the chicken has marinated, remove it and be sure to thoroughly top it 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!
