4 chicken breasts halves (or 6-8 chicken tenders)
1/4 cup Jamaican jerk seasoning, homemade recipe is below or buy one
5-6 cups cooked brown rice
1 tablespoon olive oil
1 red bell pepper, sliced thin
1 can red beans, drained and rinsed
2 avocados, peeled, seeded, mashed
1 mango, peeled and sliced around the pit
Pineapple Honey Sauce:
2 tablespoons honey
½ cup diced fresh pineapple and its juices
2 teaspoons ketchup, sugar free
1 tsp Dijon mustard
1 tsp lime juice
1 chipotle pepper in adobo plus 1 tsp of the adobo sauce, use less or omit if you
don’t like it spicy (you could sub w/ hot sauce or Sriracha too)
½ tsp garlic powder
salt and pepper, to taste
In a small saucepan over medium-low heat, combine pineapple sauce ingredients and simmer for 5-10 minutes. Remove from heat and set aside.
Cook rice according to package instructions. When the rice has finished cooking, add the red beans to the pot and fluff everything with a fork to toss it all together. Return the lid to keep it warm while you cook the chicken.
Season chicken breasts all over with jerk seasoning. Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through. During the last 2 minutes or so of cooking, add the red bell peppers to the pan to sauté.
Spoon rice and red beans into bowls. Add chicken and some red bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango. Spoon a little of the pineapple sauce on top. Enjoy!
Jamaican Jerk Seasoning
Save money with this awesome jerk seasoning!
1 tbsp onion powder
1 tbsp garlic powder
2 tsp cayenne pepper
2 tsp smoked paprika (regular paprika is fine)
1 tsp allspice ground
2 tsp salt
1 tsp black pepper ground
1/2 tsp red pepper flakes
1/2 tsp cumin ground
1/2 tsp nutmeg ground
1/2 tsp cinnamon ground
1 tbsp brown sugar
1 tsp thyme dried
1 tbsp parlsey dried
Mix all the ingredients together in a bowl. Recipe will yield about 1/2 cup. Store in a spice jar in your spice cabinet.