Jerk Chicken Bowl

This recipe looks intimidating because the marinade ingredients are long, but I promise you it's SO simple. You're just throwing everything into a food processor/blender and blitzing it up.
Diet:
Dairy-free
Egg-free
Makes: 4 portions
Per portion: 584kcal

Ingredients
 

Jerk Chicken Marinade (you can marinate up to 3 lbs of chicken with this recipe)

  • 1 yellow onion (quartered)
  • 4 green onion (roughly chopped)
  • 1 tsp ginger
  • 2 garlic cloves
  • 1 tbsp fresh thyme leaves
  • 1 tbsp brown sugar
  • 1 lime (squeezed)
  • 1 ½ tsp allspice
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ¼ cup olive oil
  • ⅓ cup soy sauce
  • 1-2 tbsp scotch bonnet pepper sauce (or 1 scotch bonnet pepper if you can find one, if you’re not cooking for kids, you can up the heat if you want)
  • kosher salt (small pinch)
  • pepper (small pinch)
  • 2 lbs chicken thighs (boneless, skinless, chopped or whole)

Coconut Rice

  • 1 cup long grained white rice
  • 1 ½ cups coconut milk (canned, shaken)
  • 1 tbsp coconut oil
  • 1 green onion (chopped)
  • salt (pinch)

Kale

  • 4 cups kale (washed, dried, and chopped)
  • 1 tsp honey
  • ¼ lemon (squeezed)
  • 2 tsp olive oil
  • salt (small pinch)

Instructions

Jerk Chicken

  • Toss marinade ingredients into a food processor or blender, blend well. Pour over chicken, marinate at least 1 hour and up to 24.
  • When ready, what a cast iron grill (or if you have an actual grill) to medium-high heat, grill, flipping every few minutes.

Coconut Rice

  • In a small sauce pan, add coconut milk (shake so there’s no clumbs), salt, coconut oil, and chopped green onions, stir well. Bring to a boil, then add rice (don’t forget to wash/rinse your rice), and stir well again, once it boils with rice, reduce heat to LOW (like a 2 or 3), cover, then let cook for 20 minutes. Turn off heat after 15-20 minutes and let the rice steam for an additional 3-5 minutes.

Kale

  • Add washed/chopped kale to a bowl (make sure it’s not wet). Add honey, olive oil, lemon juice, salt and massage for 2-3 minutes. To massage you’ll squeeze the kale lightly, turn, squeeze, and repeat. This makes the kale sweet and infuses the seasonings.

Nutrition

Serving: 1 portion | Balanced: 1 | Cal: 584 kcal | Carb: 25 g | Protein: 49 g | Fat: 32 g | Fiber: 5 g | Iron: 6 mg