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Jerk Chicken Bowl

This bowl will nourish your body while giving you bursts of unique flavor with every bite.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour
Servings 4 people

Ingredients
  

  • 2 mangos peeled & diced
  • 1 jalapeño diced
  • 2 tbsp cilantro finely chopped
  • 1 shallot diced
  • 4 chicken thighs
  • 2 tbsp jerk seasoning
  • 1/2 cup pineapple diced
  • 1 tbsp olive oil
  • 2 limes juiced
  • 1 can black beans
  • 1 red onion chopped
  • 2 cups quinoa cooked
  • 4 cups baby kale chopped
  • 1 avocado
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chipotle powder

Instructions
 

For the Blackened Jerk Chicken:

  • Tenderize chicken thighs with a mallet or rolling pin. In a bowl or plastic bag, add jerk seasoning and pineapple chunks with a splash of the juice. Marinade for at least 30 minutes.
  • Heat olive oil in a pan to medium high heat and add chicken thighs to cook one at a time. Cook 4-5 minute each side, or until chicken is cooked at an internal temperature of 165º. As each thigh is cooked, set aside and cover loosely with aluminum foil.

Spicy Mango Salsa

  • Peel and dice mangos and combine with chopped and seeded jalapeño, cilantro, shallot and lime juice. Add salt to taste.

Smoky Black Beans

  • In a pan with 1 tbsp olive oil, add the sliced red onion and cook for 3 minutes. Add the entire can of black beans, juices included. Add cumin, paprika, cayenne, chipotle powder, lime juice & salt to taste.
  • After about 10 minutes, add chopped cilantro.
  • Simmer for 5 more minutes until red onions are completely soft and the liquid has thickened.

Sautéed Kale

  • Add olive oil to a pan and toss kale before heating. Make sure the kale is evenly covered, and heat pan to medium. Cook until slightly wilted and salt to taste.

Assembly

  • Start with your quinoa and add black beans followed by chicken chopped to your liking. Top with mango salsa and diced avocado and enjoy!