Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- 1 cup cooked brown rice or quinoa (for a nuttier flavor)
- 1 ripe mango, diced
- 1/2 red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and minced (optional, for extra heat)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 cup baby spinach or mixed greens
- Juice of 1 lime
- Salt and pepper to taste
- Optional: 1/2 cup black beans, rinsed and drained
Substitution tips: If you prefer, swap chicken breasts for thighs for juicier meat, or use cauliflower rice for a low-carb alternative. Mango can be replaced with pineapple or papaya to keep that tropical sweetness, and if you don’t have fresh cilantro, parsley works in a pinch.
Instructions
- Start by marinating the chicken breasts with the jerk seasoning and olive oil. Rub the spices evenly over the chicken, cover, and let it rest for at least 30 minutes (or overnight if you have the time). This step always reminds me of Mama Lou’s slow, loving preparation—she said good flavor comes from patience.
- While the chicken marinates, prepare the mango salsa. In a bowl, combine diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, and lime juice. Mix gently and season with a pinch of salt. There’s something joyful about chopping fresh mango; it takes me back to sunny afternoons with Ouma, when we’d compete to see who could find the sweetest fruit at the market.
- Cook the brown rice or quinoa according to package instructions. Fluff with a fork and keep warm.
- Preheat a grill pan or skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the outside is nicely charred. The smell of the jerk spices sizzling always brings a smile to my face—like a warm embrace from home.
- Remove the chicken from the heat and let it rest for 5 minutes before slicing it thinly. Resting is key to keeping the chicken juicy, a trick Mama Lou always emphasized.
- To assemble your Buddha bowl, start with a base of brown rice or quinoa, then layer on baby spinach or mixed greens.
- Add sliced jerk chicken, a generous scoop of mango salsa, avocado slices, and black beans if using. Finish with a light drizzle of olive oil and an extra squeeze of lime if you like.
- Serve immediately and enjoy the harmony of spicy, sweet, fresh, and creamy in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
