Jerk Chicken & Rice Bowl


Another easy weeknight dinner in about 30 minutes! This bowl was perfect for a hectic weeknight that still called for a healthful meal - best part was the leftovers!

What I Used:

  • 1lb boneless skinless chicken tenders cut into bite sized pieces

  • 1/2 can of full fat unsweetened coconut milk

  • 1Tbsp Spice Mode Jamaican Spice Blend

  • 2 ears of corn, cooked and cut off the cob

  • 1 orange bell pepper, diced

  • 1/2 cup cherry tomatoes, diced

  • 1 bag of Trader Joe’s Frozen Rice (I used the medley rice but any kind works)

  • handful of fresh greens like arugula or spinach

  • 1 avocado sliced

  • 1 lemon for garnish

How To:

  1. Before you prep your veggies, combine the coconut milk, spice blend, and diced chicken in a large bowl to marinate for 20min-24 hours in the fridge.

  2. When ready to cook, place the chicken evenly on a parchment lined baking sheet, save a small space to put the diced bell pepper or use a second baking sheet. Drizzle the pepper with olive oil & a pinch of salt. Pop in the oven at 475 for 20-25 minutes.

  3. While the chicken is cooking, cook your corn. I did mine by wrapping each shucked ear in a damp paper towel and in the microwave for 3-5 minutes. Then I cut the kernels off.

  4. Cook rice per package instructions: the Trader Joe’s one goes in the microwave for 3-4 minutes.

  5. When everything is ready assemble the bowl: Rice, Chicken, Roasted Pepper, Diced Tomato, Fresh Greens, Sweet Corn, Sliced Avocado and then squeeze lemon over the top!