Description
Enjoy vibrant Jerk Chicken Bowls with Pineapple Black Bean Salsa—a delightful blend of flavors! Try this healthy recipe today!
Ingredients
Scale
- 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
- 1 pound boneless skinless chicken breasts
- 2 teaspoons fresh thyme leaves (chopped)
- 1 teaspoon ground allspice
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 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
- Cook the coconut brown rice: In a saucepan, heat coconut oil and sauté green onions. Add rice, water, coconut milk, cilantro, salt, and pepper. Bring to boil, then cover and simmer for 45 minutes.
- Prepare the jerk chicken: Mix thyme and spices; coat chicken thoroughly. Grill or bake until cooked through (6-7 minutes per side). Let rest before slicing.
- Make the pineapple black bean salsa: Combine diced pineapple, rinsed black beans, green onions, cilantro, lime juice, and salt in a bowl.
- Assemble the bowls: Serve coconut rice topped with sliced chicken and salsa.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 490
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg