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Create your own tropical paradise at home with these Caribbean-Inspired Chicken Bowls! In this recipe, vibrant flavors and fresh ingredients are the stars of the show.
These bowls feature deliciously tender jerk-inspired chicken thighs, served over rice and black beans, and topped with fresh and flavorful mango salsa and avocado. Served with plantain chips, these Caribbean-Inspired Chicken Bowls are a super savory and satisfying meal.
Not only are these bowls delicious, but they’re also a really nutritious and balanced meal. You can feel great about serving this to your family after a long day knowing they’ll be fueled, full, and happy!
Ingredients:
- Kosher Salt
- Cayenne
- All Spice
- Garlic Powder
- Dried Thyme
- Dried Parsley
- Ground Ginger
- Boneless Skinless Chicken Thighs
- Avocado Oil
- Mango sub pineapple if preferred
- Red Onion
- Cilantro
- Jalapeño
- Lime
- Brown Rice
- Black Beans
- Plantain Chips
- Hot Sauce (optional)
Step-by-step:
step one: season the chicken
In a small bowl combine all of the seasonings and stir to combine. Pat dry the chicken thighs and season on both sides.
Step two: cook the chicken
Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest before slicing.
step three: make the salsa
Meanwhile, in a medium bowl combine all of the mango salsa ingredients and toss to combine.
step four: assemble the bowls and serve
To assemble the bowls, add rice, black beans, and mango salsa to a bowl. Top with the sliced chicken then serve with sliced avocado, plantain chips, a squeeze of lime, and top with fresh cilantro! You can add hot sauce too, if you like it!
Recipe FAQs:
No! It’s very well-spiced and flavorful, but I wouldn’t describe it as spicy. If you prefer a kick, top your bowl with your favorite hot sauce!
You can absolutely make the chicken in advance, but I would wait until right before serving to make the salsa so it’s as fresh as possible.
This salsa is also great with pineapple instead of mango, if you prefer! Or even a classic pico de gallo.
I hope you love these as much as I do! Let me know what you think after you try them.
Want some more nutritious bowl recipes? Try these!
Shredded Beef Chipotle Burrito Bowls
Make-Ahead Taco Bowls with Jalapeño Dressing
Caribbean-Inspired Chicken Bowls
Ingredients
For the Jerk-Inspired Chicken:
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne
- ½ teaspoon all spice
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoonground ginger
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons avocado oil
Quick Mango Salsa:
- 2 cups medium-diced mango
- ¼ cup finely diced red onion
- ¼ cup finely chopped cilantro leaves
- 1 tablespoon finely minced jalapeno seeds removed
- 1 tablespoon avocado oil
- 2 tablespoons lime juice or 1 lime
- Pinch of salt
For the Bowls:
- 2 cups prepared brown rice
- 1 can black beans heated
- Plantain chips
- Sliced avocado
- Lime wedges for serving
- Cilantro leaves for topping
- Hot sauce if desired
Instructions
Make the Chicken:
- In a small bowl combine all of the seasonings and stir to combine. Pat dry the chicken thighs and season on both sides.
- Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest before slicing.
Make the Salsa:
- Meanwhile, in a medium bowl combine all of the mango salsa ingredients and toss to combine.
To assemble:
- To assemble the bowls, add rice, black beans, and mango salsa to a bowl. Top with the sliced chicken and serve with sliced avocado, plantain chips, a squeeze of lime, and top with fresh cilantro! Oh, and some hot sauce if you’re feelin’ it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I only made the rub and chicken thigh part of this recipe, not the mango salsa. The rub has awesome flavor, and is not spicy at all. I would double the rub ingredients next time since some of it got stuck to the cast iron pan.
Omg, this was so good, easy, and flavorful!! Thank you so much for yet another keeper – will be making this again very soon!!
Perfect timing…Headed to the Abacos on our boat for Labor Day Weekend. Will have to pick up the plantain chips….great idea! Already have the mangos, rice, onions and limes and chicken (in case we don’t catch) but will definitely be making this for dinner on the water! Fingers crossed for lots of catching not just fishing!!!!