Summer is the perfect time to make this tropical inspired jerk chicken and plantain bowl! Chicken is coated in a spicy jerk seasoning before being cooked, sealing in caribbean flavor, minus the plane ticket. The best thing about the nourish and buddha bowl craze is that you can make them your own and swap your favorite ingredients for a bowl that is never the same twice. In this recipe, every bite has a different flavor, from juicy mango to sweet and crisp pan-fried plantains.
You can treat this recipe as a salad and serve it over greens, pile the ingredients over rice (cauliflower rice for grain-free) or fill tortillas with the toppings for a taco night meal. The cilantro sauce adds just the right amount of herb brightness with the tangy zip of lime. You can skip the sauce altogether and simply scatter chopped cilantro and a generous squeeze of lime over the dish right before serving. There are so many flavors going on that the sauce is just the icing on the cake so to speak, but not mandatory.
Jerk Chicken and Plantain Bowl
Ingredients
- 2 (5 oz) boneless skinless chicken breasts, diced
- 1 large plantain, peeled and sliced
- 1/2 cup avocado, diced
- 1 cup grape tomatoes, halved
- 1/2 cup mango, diced
- 1 14 oz can black beans, drained and rinsed
- optional toppings: sliced jalapeños, cilantro, lime wedges
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For Cilantro Pesto Sauce
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- 1/4 cup olive oil
- 1 cup packed cilantro leaves
- 1/2 a small jalapeño
- 2 tbsp lime juice
- 1/2 tsp minced garlic
- 1/4 tsp sea salt
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For Jerk Seasoning
- 2 tsp smoked paprika or chipotle powder
- 1 tsp coconut sugar
- 1/2 tsp dried thyme
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1/4 tsp onion powder
- 1/4 tsp chili flakes
- 1/8 tsp cinnamon
- 1/8 tsp black pepper
- 1/2 tsp sea salt
- 4 tbsp olive oil, divided
Instructions
- Combine ingredients for cilantro sauce in a blender or food processor and blend until thoroughly combined. Pour into a small jar. Refrigerate until serving.
- Mix together jerk seasonings in a small bowl. Add diced chicken to a mixing bowl and sprinkle jerk seasoning over. Use hands to mix.
- Heat 2 tablespoons olive oil in a medium skillet over medium/high heat for 1 minute. Add chicken. Cook 12-14 minutes, stirring occasionally for even cooking.
- While chicken cooks, heat 2 tablespoons of olive oil in a separate medium skillet over medium heat for 1 minute. Add plantain slices and cook 3 minutes. Use tongs to turn and cook an additional 3 minutes. Season with salt and pepper.
- Arrange remaining ingredients in a serving bowl and add chicken and plantains. Serve with cilantro sauce.
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http://freshandfit.org/jerk-chicken-plantain-bowl/
