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Easy Jamaican Chicken Bowls With Fresh Mango Salsa Recipe
Ash Tyrrell

Easy Jamaican Chicken Bowls With Fresh Mango Salsa Recipe

There’s something special about a meal that combines sweet, spicy, and savory flavors in one bowl. The first time I made these Easy Jamaican Chicken Bowls with Fresh Mango Salsa, I was surprised by how effortlessly the ingredients came together. The juicy jerk-seasoned chicken paired perfectly with the bright, refreshing mango salsa
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Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound) – Choose fresh chicken for the best texture and flavor.
  • 2 tablespoons jerk seasoning – Use a quality blend for authentic Caribbean flavor.
  • 1 tablespoon olive oil – Helps the seasoning adhere and keeps the chicken juicy.
  • 1 cup basmati rice – Light fluffy, and aromatic.
  • ⅔ cup coconut milk – Adds richness and subtle sweetness.
  • ⅔ cup water – Helps cook the rice evenly.
  • ¼ teaspoon salt – Enhances the overall flavor.
  • 1 ripe mango diced – Choose a mango that yields slightly when pressed.
  • 2 tablespoons finely chopped red onion – Adds crunch and a mild bite.
  • 1 tablespoon chopped fresh cilantro – Brings freshness and color.
  • Juice from ¼ lime – Brightens all the flavors.
  • Salt to taste – Helps balance sweetness.

Method
 

  1. Combine the basmati rice, coconut milk, water, and salt in a medium saucepan. Stir everything together and bring the mixture to a gentle boil. Reduce the heat to low once boiling. Cover the pan and let the rice cook until tender and fluffy. Allow the rice to rest for a few minutes after cooking. Fluff it gently with a fork before serving.
  2. Pat the chicken breasts dry with paper towels. This helps the seasoning stick more evenly. Rub the jerk seasoning generously over both sides of the chicken. Add a little olive oil to coat the surface. Let the chicken sit for a few minutes while the rice cooks. This allows the flavors to begin absorbing into the meat.
  3. Heat a skillet over medium-high heat and add the olive oil. Once hot, place the seasoned chicken into the pan. Cook until the outside develops a golden, slightly charred crust. Turn the chicken only once for even cooking. Continue cooking until the chicken reaches a safe internal temperature. Remove it from the pan and let it rest before slicing.
  4. Add the diced mango, red onion, cilantro, and lime juice to a mixing bowl. Sprinkle lightly with salt. Gently toss the ingredients together so the mango remains intact. Avoid overmixing. Taste and adjust seasoning if needed. The salsa should taste fresh, sweet, and slightly tangy.
  5. Allow the chicken to rest for several minutes before cutting. This helps retain the juices. Use a sharp knife to slice the chicken into strips. Thin slices work best for serving in bowls. The beautifully seasoned exterior will add plenty of flavor to every bite.
  6. Divide the coconut rice between serving bowls. Spread it evenly across the bottom. Arrange sliced jerk chicken over the rice. Top generously with fresh mango salsa. Add avocado, cilantro, or lime wedges if desired. Serve immediately and enjoy.

Notes

  • I always use ripe but firm mangoes because they hold their shape better in the salsa.
  • I like to let the chicken rest for at least 5 minutes before slicing to keep it juicy.
  • I often add a little extra lime juice right before serving for a brighter flavor.
  • I prefer fresh cilantro rather than dried herbs because it gives the salsa a fresher taste.
  • I sometimes marinate the chicken in the jerk seasoning for 30 minutes when I have extra time.
  • I find that cooking the chicken in a hot skillet creates the best caramelized crust