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  • Lynds
    • May 21, 2020
    • 2 min read

Jerk Chicken Rice Bowl

With a pineapple black bean salsa, slaw and avocado over rice!



Oh my gosh this chicken is ridiculously good!! It packs a kick!! But that's ok because the pineapple black bean salsa cools this down and is the perfect pairing. This is a light, healthy and flavourful meal you can whip up in about 35 to 40 minutes.


I cooked up some organic white rice in advance!


The seasoning for the Jerk spice was elaborate but worth it....I put together 2 Tbsp paprika, 3 Tbsp of coconut sugar, 2 Tbsp parsley, 1 Tbsp ginger powder, 2 Tbsp all spice, 2 Tbsp garlic powder, 2 Tbsp onion powder, 1 Tbsp thyme, 1 Tbsp black pepper, 1 Tbsp red pepper flakes, a 1/2 Tbsp of nutmeg 1/2 Tbsp salt 1/2 Tbsp of cinnamon.


Add some oil and make the spice blend into a reasonably thick paste.. and coat the chicken thigh's. Place them in a 350 degree oven to cook for about 35 minutes.




Meanwhile cut up the pineapple salsa... This is extremely easy and is simply cut up pineapple, cilantro and black beans.




You can also cut up some red onion finely and avocado closer to the time you are ready to serve. Either use pre-made coleslaw or you can cut up some red and green cabbage. Plate some rice first, and nestle the chicken on top, to the side add some coleslaw the red onion and the avocado, and then layer the pineapple salsa on top.... now for the dressing.




Stay with me.... this dressing is mostly balsamic vinegar and avocado oil.... if you are making bowl's for 2 people... Id say 2 Tbsp of oil with 2 Tbsp of balsamic with 1 Tbsp of the jerk spice and basically 1 1/2 Tbsp or 1 Tbsp of soya sauce and mix.... check the flavour and adjust accordingly! Sprinkle lightly on the bowl because it honestly has enough flavour of its own, it just needs a bit of "dressing" to loosen the rice up!





The Recipe:


Mix the jerk spice:

2 Tbsp paprika, 3 Tbsp of coconut sugar, 2 Tbsp parsley, 1 Tbsp ginger powder, 2 Tbsp all spice, 2 Tbsp garlic powder, 2 Tbsp onion powder, 1 Tbsp thyme, 1 Tbsp black pepper, 1 Tbsp red pepper flakes, a 1/2 Tbsp of nutmeg 1/2 Tbsp salt 1/2 Tbsp of cinnamon.


Bake the chicken at 350 degrees for 35 minutes but make sure you hit an internal temperature of 165 degrees Fahrenheit.


Cut up the pineapple salsa with 2 cups of cut pineapple, 1/2 cup of cilantro and 1/2 cup of black beans. Toss well.


Cook plain white rice as you normally would. If this is new to you, place 2 cups of rice in a microwave save dish with 4 cups of water and 1 Tbsp of oil, cover and cook in the microwave for 20 minutes on high.


Plate out with red onion and avocado!








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