Name: Jerk Chicken with Coconut Rice and Mango Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tsp jerk seasoning; 1 tsp olive oil; 0.5 cup cooked white rice; 2 tbsp full-fat coconut milk; 0.25 cup mango; 2 tbsp red bell pepper; 1 tbsp red onion; 1 tsp lime juice; 1 tbsp fresh cilantro; 0.25 tsp sea salt; 0.25 tsp black pepper

Jerk Chicken with Coconut Rice and Mango Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Jerk Chicken with Coconut Rice and Mango Salsa

Chicken breast pan-seared in aromatic jerk spices served over creamy coconut rice with a vibrant, zesty mango salsa for a tropical finish.

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NUTRITION

Protein

58.1g

Fat

19.3g

Carbs

41.1g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tsp jerk seasoning

1 tsp olive oil

0.5 cup cooked white rice

2 tbsp full-fat coconut milk

0.25 cup mango

2 tbsp red bell pepper

1 tbsp red onion

1 tsp lime juice

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly with jerk seasoning, sea salt, and black pepper on both sides.
2
Heat the olive oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and sear for 6-7 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.
4
While the chicken cooks, combine the warm cooked white rice with the full-fat coconut milk in a small bowl, stirring until creamy and well-incorporated.
5
In another small bowl, toss the diced mango, red bell pepper, red onion, lime juice, and fresh cilantro together to create the salsa.
6
Slice the juicy jerk chicken and serve it over the coconut rice, topped generously with the fresh mango salsa.