Mango Jerk Chicken Bowls + Coconut Rice
Serves 40 mins prep0 mins cook
Sheet pan jerk chicken + veggies loaded in a bowl with creamy coconut rice and fresh mango, you'll love this!
0 servings
What you need
Instructions
0 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. 5 Preheat the oven to 425℉ 1 Chop all of the veggies, set aside. 2 Slice the chicken breast through the middle to create 6 thinner breast. 3 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. 4 Place baking tray into the oven on the top rack for 25-30 minutes or until the chicken reaches and internal temperature of 165℉. 6 Slice the chicken when it has cooled down. *** you might have leftover chicken, make wraps or save for salads 7 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 garnishView original recipe