Mango Jerk Chicken Bowls + Coconut Rice
Sheet pan jerk chicken + veggies loaded in a bowl with creamy coconut rice and fresh mango, you'll love this!
Ingredients
- 1 cup jasmine rice or rice of choice
- 1 cup reduced fat cocnut milk in a can
- 3 chicken breast
- 2-3 tbsp of jerk seasoning see recipe above
- 3 cups zucchini chopped
- 3 cups bell peppers sliced
- 1 cup frozen or fresh mango
- 2 cups coleslaw mix or shredded cabbage (optional)
- olive oil
- cilantro chopped
Let's Make It
- 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