Jerk Chicken Bowl
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