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Jerk Chicken with Coconut Rice & Mango Salsa

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A tropical, flavor-packed meal that brings the Caribbean to your plate—smoky, spicy jerk chicken paired with creamy coconut rice and a bright, refreshing mango salsa. Every bite balances heat, creaminess, and sweetness, making it perfect for both weeknight dinners and vibrant meal prep.

Ingredients

Scale

Jerk Chicken:

1 lb boneless, skinless chicken thighs or breasts

2 tbsp jerk seasoning (store-bought or homemade)

1 tbsp olive oil

Juice of 1 lime

Coconut Rice:

1 cup jasmine rice, rinsed

1 cup coconut milk (unsweetened)

1 cup water

1/2 tsp salt

Mango Salsa:

1 cup mango, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely diced

2 tbsp fresh cilantro, chopped

Juice of 1/2 lime

Salt, to taste

Optional Twist:

Roasted plantain slices for extra Caribbean flair

Instructions

Cook chicken – Rub chicken with jerk seasoning, olive oil, and lime juice. Grill or pan-sear 5–6 minutes per side until cooked through. Slice.

Make coconut rice – Combine rice, coconut milk, water, and salt in a pot. Bring to a boil, cover, and simmer 15 minutes. Let rest 5 minutes, then fluff.

Prepare salsa – Mix mango, bell pepper, onion, cilantro, lime juice, and salt in a bowl.

Assemble bowls – Serve rice topped with chicken and mango salsa. Add roasted plantains if desired.

Twist: Add roasted plantains for a sweet, caramelized touch.
Meal Prep Tip: Store mango salsa in a separate container to keep flavors fresh.

Nutrition

Find it online: https://thecomfortspoon.com/jerk-chicken-with-coconut-rice-mango-salsa/