Jerk Chicken Bowls with Pineapple Black Bean Salsa
Jerk Chicken Bowls with Pineapple Black Bean Salsa are a healthy dinner made with coconut brown rice, warmly spiced chicken and the most flavorful pineapple and black bean salsa.
Servings: 4 servings
Ingredients
Coconut Rice
- 1 teaspoon coconut oil
- 1/4 cup sliced green onions
- 1 cup uncooked long grain brown rice
- 1 1/4 cups water
- 1 cup canned lite coconut milk
- 2 tablespoons chopped cilantro
- Kosher salt and fresh ground black pepper to taste
Jerk Chicken
- 1 pound boneless skinless chicken breasts
- 2 teaspoon fresh thyme leaves chopped
- 1 teaspoon ground allspice
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Kosher salt and fresh ground black pepper to taste
Pineapple Black Bean Salsa
- 2 cups diced fresh pineapple
- 1 cup canned black beans rinsed and drained
- 1/4 cup sliced green onions
- 2 tablespoons chopped cilantro
- Juice of a lime
- 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.
Video
Nutrition
Calories: 469kcal | Carbohydrates: 36g | Protein: 42g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 329mg | Fiber: 7g | Sugar: 9g