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) To make jerk chicken, you need chicken breasts and jerk seasoning. Jerk seasoning has spices like allspice, thyme, and pepper. It gives the chicken a spicy and smoky flavor. Olive oil helps the seasoning stick and keeps the chicken moist. Rinsed quinoa cooks fluffy and adds a nutty taste. - 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 adds freshness to the dish. The ripe mango gives sweetness. Red bell pepper adds crunch and color. Red onion provides a sharp taste, while jalapeño adds heat. Fresh cilantro, lime juice, and salt balance the flavors. Toss these together for a zesty mix. - 1 avocado, sliced (for topping) - Lime wedges (for garnish) Avocado brings creaminess to the bowl. Lime wedges enhance the dish's brightness. Both toppings make your meal more appealing and delicious. Enjoy customizing your bowl! {{ingredient_image_1}} Start by preheating your grill or grill pan over medium-high heat. This helps achieve a nice char. In a small bowl, mix the jerk seasoning with olive oil. Coat the chicken breasts well with this mixture. Make sure every part is covered. Place the chicken on the grill. Cook for about 6-7 minutes on each side. The chicken should reach 165°F (75°C) inside. After cooking, let it rest for a few minutes before slicing. This keeps it juicy. While the chicken cooks, let’s prepare the quinoa. In a medium saucepan, bring chicken broth or water to a boil. Rinse the quinoa before adding it to the boiling liquid. Once added, reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. This will make the quinoa fluffy. After 15 minutes, check to ensure all the liquid is absorbed. Fluff it with a fork to separate the grains. Now, let’s make the mango salsa. In a large bowl, combine the diced mango, red bell pepper, red onion, jalapeño, and fresh cilantro. Squeeze in the lime juice, then add a pinch of salt and pepper. Toss everything gently to mix. This salsa adds a fresh and zesty flavor to your bowls. It’s time to assemble your bowls! Start by placing a generous scoop of quinoa at the bottom of each bowl. Next, add slices of jerk chicken on top. Then, pile on a generous serving of mango salsa. This creates a colorful and tasty dish. Finally, garnish each bowl with sliced avocado and a lime wedge. This adds extra flavor and looks beautiful. Enjoy your vibrant and tasty meal! Grilling the chicken right makes a big difference. Start with a hot grill. Preheat it to medium-high heat. This helps to sear the chicken well. Searing locks in juices and keeps the meat tender. Coat the chicken evenly with olive oil and jerk seasoning. This adds flavor and helps it not stick. Grill each side for 6-7 minutes. Check the internal temperature; it should reach 165°F (75°C). Let the chicken rest after grilling. This allows the juices to settle, making your slices juicy and tasty. To cook fluffy quinoa, rinse it well first. Rinsing removes the bitter outer coating. In a medium pot, bring chicken broth or water to a boil. Add the rinsed quinoa, then reduce the heat. Cover the pot and let it simmer for about 15 minutes. Avoid lifting the lid while cooking; this keeps the steam in. When done, fluff the quinoa with a fork. This will make it light and airy, perfect for your bowls. Marinades are key for great flavor. The jerk seasoning adds spice and depth to your chicken. You can marinate the chicken for a few hours or overnight. This gives the flavors time to soak in. If you want to get creative, try adding lime juice or garlic to the marinade. These ingredients boost the taste even more. Remember, the longer you marinate, the better the flavor. This makes your jerk chicken unforgettable. Pro Tips Marinate for More Flavor: Let the chicken marinate in the jerk seasoning and olive oil for at least an hour or overnight for deeper flavor penetration. Perfectly Cooked Quinoa: To ensure quinoa is perfectly fluffy, remember to rinse it thoroughly before cooking to remove its natural coating, which can make it taste bitter. Customize Your Salsa: Feel free to add other ingredients to your mango salsa like diced cucumber or corn for extra texture and flavor. Serving Suggestions: For a heartier meal, serve the bowls with roasted sweet potatoes or black beans for added nutrition and flavor. {{image_2}} If you want to switch the chicken, consider using turkey. It cooks similarly and absorbs flavors well. You can also use firm tofu. Simply press it to remove excess water. Then, marinate it with jerk seasoning. Grill it just like chicken for a tasty dish. For a vegan option, try using jackfruit. It has a meaty texture and soaks up flavors nicely. Shred it after cooking to mimic pulled chicken. Cauliflower is another great choice. Roast it with jerk seasoning for a spicy, crunchy bite. You can mix up the salsa for variety. Try adding pineapple for a sweet twist. You can also use diced tomatoes for a classic flavor. For a spicier kick, add more jalapeños or some diced habaneros. Explore different herbs too, like mint or basil, for a fresh taste. To store leftovers, let the jerk chicken and mango salsa cool down. Place them in airtight containers. Keep the chicken and salsa separate to maintain freshness. Store them in the fridge for up to three days. If you have quinoa left, store it in a separate container as well. When you are ready to eat leftovers, take them out of the fridge. For the chicken, reheat it in the oven at 350°F for about 10-15 minutes. You can also use a microwave; just heat it in short bursts to avoid drying it out. For quinoa, add a splash of water before reheating to keep it moist. Mango salsa is best served cold, so enjoy it straight from the fridge! You can freeze jerk chicken for up to three months. Wrap it well in plastic wrap and then foil. You can freeze quinoa too; it lasts about two months. However, mango salsa does not freeze well. The texture changes after thawing. It’s best to make fresh salsa when you want to enjoy your bowls again. Jerk seasoning is a mix of bold spices. It often contains allspice, thyme, and chili peppers. You may also find garlic, ginger, and scallions in many recipes. This blend gives jerk chicken its spicy and sweet flavor. Each cook may have their own twist, so flavors can vary. Yes, you can prepare parts of this dish ahead of time. You can marinate the chicken with jerk seasoning a day before cooking. Also, you can make the mango salsa a few hours in advance. Just store it in the fridge until you are ready to serve. The quinoa can be cooked ahead as well. To lower the spice in jerk chicken, use less jerk seasoning. You can also remove the seeds from the jalapeño. If you want more heat, add extra jalapeño or use a spicier jerk blend. The mango salsa adds sweetness, which helps balance the heat. Many sides complement jerk chicken mango salsa bowls. A simple green salad pairs nicely. You can also serve rice and beans for extra texture. Grilled vegetables add a lovely touch too. If you want something light, try serving with a lime wedge or avocado slices. We explored how to make jerk chicken mango salsa bowls. First, we covered key ingredients and step-by-step instructions. Then, we shared tips to perfect your dishes and offered variations for different diets. Finally, I provided storage info and answered common questions. With these insights, you can create tasty, fun meals with ease. Enjoy this flavor-packed dish any time!$

Jerk Chicken Mango Salsa Bowls

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

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Caribbean

Servings 4

Ingredients

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

Instructions

Preheat your grill or grill pan over medium-high heat.
In a small bowl, coat the chicken breasts with olive oil and jerk seasoning, ensuring they are evenly covered.
Place the seasoned chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
While the chicken is cooking, prepare the quinoa. In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
In a large bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt and pepper. Toss gently to mix everything together. This will be your mango salsa.
To assemble your bowls, start by placing a generous scoop of quinoa at the bottom of each bowl. Top it with sliced jerk chicken and a generous serving of mango salsa.
Garnish each bowl with sliced avocado and a lime wedge on the side for an extra burst of flavor.

Notes

Feel free to adjust the spice level by adding more or less jalapeño.

Keyword jerk chicken, mango salsa, quinoa bowls