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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 Method

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

Method
 

For the Blackened Jerk Chicken:
  1. 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.
  2. 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
  1. Peel and dice mangos and combine with chopped and seeded jalapeño, cilantro, shallot and lime juice. Add salt to taste.
Smoky Black Beans
  1. 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.
  2. After about 10 minutes, add chopped cilantro.
  3. Simmer for 5 more minutes until red onions are completely soft and the liquid has thickened.
Sautéed Kale
  1. 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
  1. Start with your quinoa and add black beans followed by chicken chopped to your liking. Top with mango salsa and diced avocado and enjoy!