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–+ servings

Caribbean Jerk Chicken Bowl

A vibrant and flavorful bowl featuring jerk-marinated chicken, fresh slaw, and mango, perfect for lunch or dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course
Cuisine Caribbean
Servings 4 servings
Calories 650 kcal

Ingredients
  

For the Jerk Marinade

  • 1 lb boneless, skinless chicken breast or thighs Use thighs for extra moisture.
  • 2 tbsp ground allspice
  • 2 tbsp brown sugar
  • 1 tbsp thyme (dried or fresh)
  • 1 tsp cinnamon
  • 1-2 Scotch bonnet peppers, minced (or habanero) Use more for a spicier dish.
  • 4 cloves garlic, crushed
  • 3 green onions, chopped
  • 1 inch ginger, grated
  • 2 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
  • Juice of 1 lime
  • 2 tbsp avocado oil (or other neutral oil)
  • Salt and pepper to taste Adjust seasoning to your preference.

For the Bowl

  • 2 cups cooked rice or whole grains (jasmine, brown rice, quinoa, or coconut rice)
  • 2 cups shredded cabbage (red or green)
  • 1 large carrot, grated
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime (for slaw)
  • Pinch of salt (for slaw)
  • 1 large mango, diced (or pineapple/papaya)
  • 1/2 cup plain Greek yogurt
  • Zest of 1/2 lime
  • Pinch of salt (for yogurt sauce)
  • 1 tsp honey (optional, for yogurt sauce)
  • Optional toppings: sliced avocado, pickled onions, sliced jalapeños, extra lime wedges Customize as desired.

Instructions
 

Preparation

  • Mix all jerk marinade ingredients in a bowl. Pour over chicken and toss until coated. Poke chicken with a fork for deeper flavor. Marinate at least 30 minutes, up to overnight.
  • In a bowl, toss shredded cabbage, grated carrot, cilantro, lime juice, and a pinch of salt. Let sit for 15 minutes to soften and juice veggies.
  • Cook rice or grains according to package instructions. For coconut rice, swap half the water for coconut milk and add a pinch of salt.

Cooking

  • Preheat grill or skillet to medium-high. Cook chicken 4-6 minutes per side until deeply charred and cooked through (internal temp 165°F). Rest chicken for 5 minutes before slicing.
  • Mix yogurt, lime zest, salt, and honey (if using) until smooth.

Assembly

  • Assemble bowls: start with rice, add sliced jerk chicken, top with slaw, mango, and drizzle with yogurt sauce. Add optional toppings as desired.

Notes

If you have leftovers, store them in an airtight container in the fridge. The chicken and slaw can last for 3-4 days. When you're ready to eat, reheat the chicken gently in the microwave or on the stove. Serve it again over fresh rice or grains.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 75gProtein: 40gFat: 25gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 12g
Keyword Caribbean Bowl, Customizable, Flavorful Dinner, Healthy Meal, Jerk Chicken
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