Mango Jerk Chicken Bowls + Coconut Rice
Serves 4
15 mins
25 mins total
Sheet pan jerk chicken + veggies loaded in a bowl with creamy coconut rice and fresh mango, you'll love this!
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Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Cook your rice in an instant pot, rice cooker or on the stove with 1 cup of rice and 1 cup of coconut milk- cook according to the instructions on the bag.
Preheat the oven to 425℉
Chop all of the veggies, set aside.
Slice the chicken breast through the middle to create 6 thinner breast.
Using a large baking tray, pour about 1 tbsp of olive oil across the pan- add the chicken to one side and the veggies to the other. Season both sides of the chicken and the veggies with jerk seasoning, drizzle on a little more oil and toss the veggies to evenly coat the veggies with oil and seasoning.
Place baking tray into the oven on the top rack for 25-30 minutes or until the chicken reaches and internal temperature of 165℉.
Slice the chicken when it has cooled down.
*** you might have leftover chicken, make wraps or save for salads
To each container add:
- 1/2 cup rice
- 1/2 cup coleslaw mix
- 1 cup of veggies
- 4-6 oz of chicken
- 1/4 cup of mango
- cilantro for garnish