Bright Tasty Jerk Chicken Bowls

Bright and Tasty Jerk Chicken Bowls

These bowls are bursting with flavor and color, thanks to the jerk chicken marinade and a variety of fresh toppings. They’re also customizable to your liking, making them a great weeknight meal.

Ingredients:

• For the Jerk Chicken:
  • 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 1 small bunch green onions, roughly chopped
  • 1-inch piece fresh ginger, peeled and sliced
  • 3 garlic cloves
  • 1 poblano pepper, seeded and chopped (optional for less heat, use a bell pepper)
  • 1 teaspoon dried thyme
  • 1 tablespoon ground allspice
  • 1 tablespoon olive oil
  • 1 large fresh lime, juiced
  • 2 tablespoons soy sauce
• For the Bowls:
  • Cooked rice (enough for your bowls)
  • Lettuce or greens of your choice (shredded)
  • 1 cup chopped fresh pineapple
  • 1 avocado, sliced or diced
  • 1/2 red onion, thinly sliced
  • Cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Cooking Guide:

1. Marinate the Chicken: In a food processor or blender, combine green onions, ginger, garlic, poblano pepper (if using), thyme, allspice, olive oil, lime juice, and soy sauce. Blend until a smooth paste forms. Pour the marinade over the chicken in a bowl, making sure the chicken is well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for even more flavorful chicken.
2. Cook the Chicken: There are three options for cooking the chicken:
   • Stovetop: Heat a large skillet over medium heat. Add the chicken and marinade and cook for 15-20 minutes, or until the chicken is cooked through and juices run clear.
   • Oven: Preheat oven to 400°F (200°C). Arrange the chicken in a single layer on a baking sheet. Pour the marinade over the chicken and bake for 20-25 minutes, or until the chicken is cooked through.
   • Instant Pot: Add the chicken and marinade to your Instant Pot. Cook on high pressure for 10 minutes, then let the pressure release naturally for 5 minutes before doing a quick release. Shred the chicken with forks.
3. Assemble the Bowls: Divide the cooked rice among bowls. Top with shredded jerk chicken, pineapple, avocado, red onion, and cilantro. Drizzle with any leftover marinade from the pan, if desired. Serve with lime wedges for squeezing over the bowls.

Tips:

• For a spicier jerk chicken, add a scotch bonnet pepper to the marinade (remove the seeds for less heat).
• Don’t have fresh ginger? Use 1 teaspoon ground ginger instead.
• Leftover jerk chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Want to make this a complete meal? Add black beans or another type of bean to the bowls for extra protein and fiber.
• If you don’t have poblano pepper, you can use a bell pepper of any color.
• Change up the toppings! Other options include chopped mango, black olives, crumbled feta cheese, or a dollop of Greek yogurt.