Jerk Chicken over Coconut-Lime Rice

Juicy, spice-rubbed chicken breasts seared until char-kissed, served on fluffy coconut rice infused with a splash of lime. All the island flavors you love in one protein-packed bowl.

Ingredients (serves 2–3)
• 3 small boneless chicken breasts
• 1 Tbsp jerk seasoning (store-bought or homemade)
• 1 Tbsp soy sauce
• 1 Tbsp lime juice
• 1 Tbsp olive oil, plus a drizzle for cooking
• 1 cup (200 g) long-grain rice
• 1 cup (240 ml) coconut milk (full-fat)
• 1 cup (240 ml) water or chicken stock
• ½ tsp salt
• Zest of ½ lime
• 1 Tbsp thinly-sliced scallions
• Lime wedges, to serve

Instructions
1. Marinate chicken – In a bowl, mix jerk seasoning, soy sauce, lime juice and olive oil. Toss chicken to coat; marinate 15 min while you start the rice.
2. Cook coconut rice – Rinse rice, then combine with coconut milk, water and salt in a saucepan. Bring to a boil, stir once, cover, reduce heat to low and cook 15 min. Off heat, keep covered 5 min, then fluff with a fork and fold in lime zest and scallions.
3. Sear chicken – Heat a drizzle of oil in a skillet over medium-high. Sear chicken 5–6 min per side (internal temp 165 °F / 74 °C). Rest 2 min, then slice.
4. Assemble bowls – Spoon coconut-lime rice into bowls, top with sliced jerk chicken and garnish with extra scallions and lime wedges.

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