Jerk Chicken Mango Salsa Bowls

$- 2 boneless, skinless chicken breasts - 2 tablespoons jerk seasoning - 1 tablespoon olive oil - 1 cup quinoa, rinsed - 2 cups chicken broth (or water) For the jerk chicken, the key is the seasoning. The jerk seasoning adds a rich, spicy flavor. I love using fresh chicken breasts for this recipe. They grill nicely and stay juicy. - 1 ripe mango, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - Salt and pepper to taste Mango salsa brings a bright, fresh taste to the dish. The sweet mango pairs well with the spicy chicken. I recommend using ripe mango to get the best flavor. - 1 ripe avocado, sliced (for topping) - Lime wedges (for garnish) Adding avocado is a great choice for creaminess. Lime wedges give an extra zing. Both toppings enhance the flavors and make the bowls look pretty. {{ingredient_image_2}} Start by preheating your grill or grill pan. Set it to medium-high heat. This helps the chicken sear well. A hot grill ensures that the chicken cooks evenly. In a small bowl, mix the olive oil and jerk seasoning. Coat the chicken breasts fully with this mix. This adds bold flavor to every bite. Place the chicken on the grill after it is hot. Grill each side for about 6-7 minutes. Check that the inside reaches 165°F (75°C). After cooking, let the chicken rest for 5 minutes before slicing. While the chicken grills, cook the quinoa. Bring chicken broth or water to a boil in a medium pot. Add the rinsed quinoa and stir it in. Lower the heat and cover the pot. Let it simmer for about 15 minutes. When done, the quinoa should be fluffy and all the liquid absorbed. In a large bowl, mix the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Add a pinch of salt and pepper to taste. Toss everything gently until mixed well. This salsa adds a fresh touch to your meal. To build your bowls, start with a scoop of fluffy quinoa at the bottom. Next, layer the sliced jerk chicken over the quinoa. Add a good amount of mango salsa on top. This creates a vibrant and tasty dish. Finish each bowl with slices of avocado. Place them artfully on top. Serve with lime wedges on the side. This adds a zesty burst of flavor. Enjoy your flavorful meal! When picking jerk seasoning, choose one that has bold spices. Look for flavors like allspice, thyme, and scotch bonnet peppers. You can find this at stores or make your own. Making your own lets you adjust the heat to your taste. Try different brands to find your favorite mix. To grill chicken well, start with a hot grill. Preheat it to medium-high heat. Coat the chicken with olive oil and jerk seasoning. Let it sit for a few minutes so the flavors soak in. Grill each side for 6-7 minutes. Always check the internal temperature; it should be 165°F. Rest the chicken for 5 minutes before slicing. This helps keep it juicy. To cook quinoa well, rinse it under cold water first. This removes any bitterness. Use chicken broth for more flavor, but water works too. Bring it to a boil, then simmer on low for 15 minutes. Turn off the heat and let it sit covered for 5 minutes. This makes the quinoa fluffy and perfect for your bowl. Build your bowl with a base of quinoa. Add sliced jerk chicken on top. Next, add a generous scoop of mango salsa. For a creamy touch, place avocado slices on top. Serve with lime wedges for a fresh burst. These bowls are great for lunch or dinner. Enjoy the layers of flavor and color! Pro Tips Marinate for Extra Flavor: Consider marinating the chicken breasts in the jerk seasoning and olive oil for at least an hour, or overnight if possible. This allows the flavors to penetrate the meat more deeply, resulting in a more flavorful dish. Quinoa Cooking Tip: Rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can give it a bitter taste. This step ensures your quinoa will be light and fluffy. Mango Ripeness: Choose a ripe mango for the salsa by gently squeezing it. It should yield slightly to pressure. A ripe mango will be sweeter and more flavorful, enhancing your salsa. Avocado Preparation: To prevent the avocado from browning, squeeze a bit of lime juice over the slices before serving. This not only keeps them vibrant but also adds a zesty flavor to your bowls. {{image_4}} You can switch up the protein in your jerk chicken bowls. Try using shrimp or tofu. Both options soak up the jerk seasoning well. If you go for shrimp, grill them for just 2-3 minutes per side. Tofu needs a bit longer, around 4-5 minutes each side. The flavors will still shine through, giving you a tasty meal. If you want a vegan option, use jackfruit or mushrooms. Jackfruit has a meaty texture and absorbs flavors nicely. Simply season it as you would chicken. For mushrooms, use portobello or shiitake. Grill or sauté them until tender. Both choices will make your bowl hearty and satisfying. Mango is delicious, but you can mix it up! Pineapple, papaya, or even kiwi work well in salsa. Each fruit adds its unique sweetness and texture. Just chop them up and mix with the other salsa ingredients. Your dish will burst with extra flavor and freshness. After you enjoy your Jerk Chicken Mango Salsa Bowls, store leftovers in an airtight container. Keep the chicken, quinoa, and salsa separate for best results. This helps each part stay fresh. You can store them in the fridge for up to three days. If you want to keep them longer, freeze the chicken and quinoa for up to three months. When you are ready to eat leftovers, reheat the jerk chicken and quinoa. You can do this in the microwave or on the stove. If using the microwave, place the chicken and quinoa in a bowl. Heat in short bursts, stirring in between, until warm. If using the stove, add a splash of water to the quinoa in a pan. Heat on low, stirring gently. Cook the chicken in a separate pan until heated through. To keep mango salsa fresh, store it in a tightly sealed container. If you have leftover salsa, add a bit of lime juice before storing. This helps keep the colors bright and flavors fresh. Use the salsa within two days for the best taste. If you want to save it longer, consider freezing it. However, the texture may change once thawed. Jerk seasoning is a mix of spices from Jamaica. It has bold flavors that include allspice, thyme, and scotch bonnet pepper. This spice blend makes dishes spicy and fragrant. It’s perfect for chicken, pork, or fish. You can buy jerk seasoning or make your own at home. Yes, you can prepare parts of this recipe ahead. You can grill the chicken and make the mango salsa the day before. Store them in the fridge. Cook the quinoa just before serving. This keeps it fresh and fluffy. To add more heat, use more jerk seasoning. You can also add extra jalapeño to the salsa. For an even spicier kick, try adding sliced scotch bonnet peppers. Just be careful; they can be very hot! If you want a different grain, try brown rice or couscous. Both cook easily and add great texture. You can also use cauliflower rice for a low-carb option. Each choice will change the flavor a bit, but they all work well! In this post, we explored the key ingredients for making jerk chicken and mango salsa. We walked through step-by-step grilling tips, tasty variations, and proper storage methods. This dish is flavorful and fun to prepare. Remember, jerk chicken can be made with different proteins. You can also spice up your fruit salsa. Enjoy cooking this dish and share it with friends. Happy grilling!$

Jerk Chicken Mango Salsa Bowls

A flavorful bowl featuring grilled jerk chicken, fluffy quinoa, and a refreshing mango salsa.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Caribbean

Servings 4

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
2 tablespoons jerk seasoning
1 tablespoon olive oil
1 cup quinoa, rinsed
2 cups chicken broth (or water)
1 ripe mango, diced
1 piece red bell pepper, diced
0.5 piece red onion, finely chopped
1 piece jalapeño, deseeded and minced
0.25 cup fresh cilantro, chopped
2 tablespoons lime juice
to taste salt and pepper
1 ripe avocado, sliced (for topping)
as needed lime wedges (for garnish)

Instructions

Preheat your grill or grill pan to medium-high heat.
In a small mixing bowl, combine the olive oil and jerk seasoning. Coat the chicken breasts thoroughly with this mixture.
Once the grill is ready, place the seasoned chicken breasts on it. Grill for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for about 5 minutes before slicing.
While the chicken is grilling, bring the chicken broth (or water) to a rolling boil in a medium saucepan. Stir in the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.
In a large mixing bowl, combine the diced mango, red bell pepper, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt and pepper. Toss gently until well mixed.
To assemble your bowls, start with a scoop of quinoa at the base of each bowl. Layer the sliced jerk chicken over the quinoa, and add a serving of mango salsa on top.
Finish off each bowl with a few slices of avocado and serve with a lime wedge on the side.

Notes

Let the chicken rest before slicing to retain juices.

Keyword jerk chicken, mango salsa, quinoa bowls