Caribbean Jerk Chicken Rice Bowls with Mango Salsa

Marinated juicy jerk chicken is served over a cilantro lime rice with a bright and refreshing mango salsa.

Set a large skillet over medium-high heat and add about a tablespoon of your preferred vegetable oil.
Once the skillet is hot, add half of the chicken to the pan and cook for 3 minutes per side, about 5-7 minutes total for chicken breast pieces or chicken tenders. The chicken should build a golden brown crust on both sides.
After the first batch of chicken has cooked, remove it from the skillet and set it aside.
Add the rest of the chicken to the pan and repeat the cooking process.

In a medium bowl, combine the diced mango with the bell pepper, minced red onion, diced avocado, and lime juice.
Season the mango salsa with a pinch of salt and taste. Add more lime or salt if desired.

In a medium sauce pot, add 2 cups of rinsed white rice with 3 cups of cold water over medium-high heat.
Bring the rice up to a boil, cover with a lid, and set to a medium-low heat.
Cook the rice for 15 minutes. Turn off the heat and let the rice rest for 5 minutes before removing the lid.
After the rice has steam for 5 minutes with the lid on, remove the lid and fluff the rice up with a fork. Add the chopped cilantro, olive oil, lime juice and salt. Fold together and set aside until you assemble the bowl.

After all of the chicken is cooked, you can assemble your bowls: start with a base of cilantro rice, add 4-6 ounces of cooked jerk chicken, top with the mango salsa, and season with a pinch of salt.
Serve with lime wedges, sliced green onions, or chopped cilantro to garnish.