How spicy are Jerk Chicken Bowls with Mango Salsa and Coconut Rice?

The spice level depends on the jerk seasoning you use. Some blends are quite spicy, while others are milder. You can easily control the heat in your Jerk Chicken Bowls with Mango Salsa and Coconut Rice by choosing a mild seasoning or reducing the amount used.

Can I use a different protein instead of chicken?

Absolutely. While chicken is traditional, you can make Jerk Chicken Bowls with Mango Salsa and Coconut Rice using shrimp, tofu, or even grilled vegetables. Just season your protein with jerk spices to maintain the signature flavor.

What is the best way to store leftovers?

Leftover Jerk Chicken Bowls with Mango Salsa and Coconut Rice should be stored in separate containers in the fridge for up to 3–4 days. Keep the mango salsa separate to maintain its freshness. Reheat only the rice and chicken, then assemble the bowl just before serving.

Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe

Name: Jerk Chicken Bowls with Mango Salsa and Coconut Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Caribbean
Ingredients: 1 cup basmati rice; 2/3 cup coconut milk; 2/3 cup water; 1 large ripe mango, diced; 2 tablespoons red onion, finely chopped; 1 tablespoon fresh cilantro, minced; 1/4 lime, juiced; 1/2 teaspoon salt (or to taste); 2 small boneless skinless chicken breasts (about 1 lb total); 2 tablespoons jerk seasoning; 1 tablespoon cooking oil

Description

Jerk Chicken Bowls with Mango Salsa and Coconut Rice combine spicy, smoky chicken with creamy coconut rice and fresh, sweet mango salsa for a vibrant Caribbean-inspired meal that is perfect for weeknight dinners or meal prep.

Ingredients

Scale

1 cup basmati rice
2/3 cup coconut milk
2/3 cup water
1 large ripe mango, diced
2 tablespoons red onion, finely chopped
1 tablespoon fresh cilantro, minced
1/4 lime, juiced
1/2 teaspoon salt (or to taste)
2 small boneless skinless chicken breasts (about 1 lb total)
2 tablespoons jerk seasoning
1 tablespoon cooking oil

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Instructions

Combine basmati rice, coconut milk, and water in a medium saucepan and bring to a boil over medium-high heat.
Stir the rice, reduce heat to low, cover, and simmer for 15 minutes until tender and fluffy.
In a bowl, mix diced mango, chopped red onion, cilantro, lime juice, and salt. Stir well and set aside.
Season both sides of the chicken breasts evenly with jerk seasoning.
Heat oil in a skillet over medium-high heat until shimmering.
Add the chicken and cook undisturbed for 3–5 minutes per side (adjust time for thickness) until fully cooked.
Remove chicken from the skillet and let it rest for a few minutes, then slice into strips.
Assemble the bowls by adding coconut rice as the base, topping with sliced jerk chicken, and finishing with mango salsa.
Serve immediately with extra lime wedges if desired.

Notes

For a low-carb option, substitute basmati rice with 2 cups cauliflower rice and mix with 1/4 cup coconut cream.
Adjust spice level by using mild or spicy jerk seasoning based on preference.
Use ripe mango for best sweetness and flavor balance.
Do not move the chicken while cooking to achieve a good sear.
Store components separately in the refrigerator for up to 4 days for meal prep.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Caribbean

Nutrition

Serving Size: 1 bowl
Calories: 766 kcal
Sugar: 15 g
Sodium: 282 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 97 g
Fiber: 6 g
Protein: 34 g
Cholesterol: 72 mg