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Tropical Jerk Chicken Fiesta Bowls

Savor the flavors of the tropics with these enticing Tropical Jerk Chicken Fiesta Bowls, featuring coconut rice and red beans topped with succulent jerk chicken, ripe mangoes, creamy avocado, and a tangy store-bought pineapple sauce.
4
30 min
TOTAL TIME
889
CALORIES
$2.97
PER SERVING
Tropical Jerk Chicken Fiesta Bowls
Ingredients
10 INGREDIENTS
4 SERVINGS
Olive Oil
1 tbsp olive oil
Red Bell Pepper
1 whole red bell pepper
sliced thin
Mango
1 whole mango
peeled and sliced around the pit
Boneless Chicken Breasts
4 whole boneless chicken breasts
Canned Red Beans
1 can canned red beans
drained and rinsed
Avocados
2 whole avocados
peeled, seeded, mashed
Cooked Coconut Rice
3 cups cooked coconut rice
Pineapple Sauce
1/2 cup pineapple sauce
Salt And Pepper
salt and pepper
to taste
Jerk Seasoning
1/4 cup jerk seasoning
Directions
9 STEPS
12 min
PREP TIME
18 min
COOK TIME
30 min
TOTAL TIME
1
Cook coconut rice according to package instructions.
2
When the rice is cooked, add red beans to the pot and fluff everything with a fork to mix. Cover the pot with the lid to keep it warm.
3
Season chicken breasts all over with jerk seasoning.
4
Add olive oil to a large skillet over medium heat.
5
Add chicken and cook for 5-6 minutes on each side, flipping once, until cooked through.
6
During the last 2 minutes of cooking, add the sliced red bell pepper to the skillet to sauté.
7
To assemble the bowls, spoon rice and red beans into bowls.
8
Top each bowl with cooked chicken, sautéed red bell pepper, mashed avocado, and fresh mango.
9
Drizzle each bowl with store-bought pineapple sauce, then season with salt and pepper to taste. Serve immediately.
Health Info
Macros
56g
CARBS
53g
FAT
49g
PROTEIN
Allowed on these diets
MEDITERRANEAN