Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons jerk seasoning (dry rub or paste)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cups cooked jasmine rice or brown rice
- 1 large ripe mango, peeled and diced
- 2 cups shredded red and green cabbage
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the chicken pieces, jerk seasoning, olive oil, and lime juice. Toss well to ensure every piece of chicken is coated. Let it marinate for at least 20 minutes.
- While the chicken marinates, prepare the mango slaw. In a medium bowl, whisk together the honey, apple cider vinegar, a pinch of salt, and a squeeze of lime juice.
- Add the shredded cabbage, diced mango, red onion, and cilantro to the dressing bowl. Toss everything together until the vegetables and fruit are evenly coated. Set this aside in the refrigerator to chill.
- Heat a large skillet over medium-high heat. Add the marinated chicken to the pan. Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through to an internal temperature of 165°F.
- To assemble the bowls, start with a base of warm cooked rice.
- Add a large scoop of the mango slaw to one side of the bowl.
- Place the cooked jerk chicken on the other side of the bowl.
- Garnish with extra cilantro or a lime wedge if desired and serve immediately.
- Cook Time: 30 minutes