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caribbean jerk chicken bowl

Caribbean Jerk Chicken, Bean and Rice Bowls

  • Author: Girl Versus Dough
  • Prep Time: 4 hours 30 mins
  • Cook Time: 20 mins
  • Total Time: 4 hours 50 mins
  • Yield: 4 servings 1x



For the chicken:

  • 3 scallions, chopped
  • 2 teaspoons minced garlic
  • 2 tablespoons brown sugar
  • 1 tablespoon allspice
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon nutmeg
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 1/4 teaspoon white vinegar
  • 4 large (about 2 lbs) boneless, skinless chicken breasts

For the bowls:

  • 1 cup Bob’s Red Mill Orca beans, rinsed and cooked according to package directions
  • 1 cup white rice, cooked according to package directions
  • 1/2 cup chopped fresh mango
  • 1/2 cup chopped red bell pepper
  • 2 to 3 scallions, chopped
  • Lime wedges, for serving

For the lime vinaigrette:

  • 1/4 cup olive oil
  • Juice of 1 lime
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • Salt and pepper, to taste


  1. Prepare the chicken: In a food processor, puree scallions, garlic, brown sugar, allspice, thyme, salt, cayenne pepper, nutmeg, pepper, oil and vinegar until smooth. Place chicken breasts in a shallow dish and pour marinade evenly on top. Cover and refrigerate 4 hours or overnight.
  2. Heat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray. Transfer chicken to prepared baking sheet and bake 20 minutes until cooked through. Use two forks to shred chicken.
  3. Prepare bowls: Divide beans, rice and chicken among 4 bowls. In a small, bowl, toss mango and bell pepper to combine. Divide evenly among bowls. Top bowls with chopped scallions.
  4. In a resealable jar, combine ingredients for lime vinaigrette and shake vigorously. Pour vinaigrette over bowls. Serve with lime wedges.