Spicy Caribbean Bowl Dinner (Print Version)

# Ingredients:

→ Jerk Chicken

01 - 4 boneless, skinless chicken breasts or thighs (thighs will give you juicier results)
02 - 3 cloves garlic, minced
03 - 2 tablespoons fresh grated ginger
04 - 2 tablespoons brown sugar
05 - 1 tablespoon ground allspice
06 - 1 teaspoon thyme
07 - 1 teaspoon paprika
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon ground nutmeg
10 - 1-2 scotch bonnet peppers, seeded and chopped (adjust based on how spicy you like it)
11 - 1/4 cup soy sauce
12 - 1/4 cup fresh lime juice
13 - 2 tablespoons olive oil

→ Coconut Rice

14 - 1 cup long-grain white or brown rice
15 - 1 1/2 cups coconut milk
16 - 1 cup water
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon ground black pepper

→ Bowl Assembly

19 - 1 cup pineapple chunks (fresh tastes amazing, but canned works too)
20 - 1 ripe avocado, sliced
21 - 1 small red bell pepper, thinly sliced
22 - 1 cup shredded lettuce or mixed greens
23 - 1 small red onion, thinly sliced
24 - Fresh cilantro leaves for garnish
25 - Lime wedges for serving

→ Optional Toppings

26 - Spicy mayo or yogurt sauce
27 - Your favorite hot sauce
28 - Pickled red onions

# Instructions:

01 - Toss your garlic, ginger, brown sugar, allspice, thyme, paprika, cinnamon, nutmeg, scotch bonnet peppers, soy sauce, lime juice, and olive oil into a blender. Whizz it up until smooth. Give it a little taste (careful of the heat!) and adjust if needed - more peppers if you're brave, less if you're not!
02 - Pop your chicken into a zip-top bag or dish and pour that amazing marinade all over it. Make sure every bit of chicken gets coated. Seal it up and stick it in the fridge for at least 20 minutes, though honestly, a few hours will give you way better flavor.
03 - First, give your rice a quick rinse under cold water to get rid of extra starch. In a pot, mix your rice with coconut milk, water, salt, and pepper. Bring it to a boil, then turn the heat down low, cover it, and let it do its thing for about 15-20 minutes for white rice (or 40-45 minutes if you're using brown rice) until all the liquid is soaked up and your rice is tender. Take it off the heat and fluff it with a fork.
04 - Get your grill or pan nice and hot over medium-high heat. If you're using a skillet, add a splash of olive oil. Take the chicken out of the marinade (don't wipe it off!) and slap it on the grill or in the pan. Cook for about 6-7 minutes per side, depending on thickness, until the internal temp hits 165°F. Once it's done, let it rest for a few minutes before slicing it up.
05 - While your chicken is taking a little rest, slice up your avocado, bell pepper, and red onion. Chop some cilantro and cut your lime into wedges. Get everything ready for the big assembly!
06 - Start with a bed of that fragrant coconut rice in each bowl. Top with slices of your jerk chicken, then arrange the pineapple chunks, avocado slices, bell pepper, lettuce, and red onion around it. Sprinkle with fresh cilantro and add a lime wedge on the side for squeezing over the top.
07 - If you're using any of the optional toppings, now's the time! Drizzle with spicy mayo, add a few drops of hot sauce, or throw on some pickled onions for extra zing. Serve while the chicken's still warm and dig in!

# Notes:

01 - This bowl combines all the best tropical flavors - spicy jerk chicken, sweet pineapple, and creamy coconut rice.
02 - Chicken thighs will give you juicier results, but breasts work great too if that's what you prefer.
03 - Can't find scotch bonnet peppers? Habaneros make a good substitute with similar heat levels.
04 - The longer you marinate the chicken, the more flavor it will have - overnight is amazing if you've got the time!
05 - This recipe is perfect for meal prep - just keep the avocado separate and add it fresh when you're ready to eat.

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