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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