Jerk Chicken Bowls with Mango Pineapple Salsa

Ingredients

• 1 tablespoon brown sugar
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 jalapeno finely minced (if you want the dish spicier, add another jalapeno or use one scotch bonnet)
• 3 garlic cloves, minced
• 3 stalks of green onions (or scallions), minced
• juice of 1 lime
• 3 tablespoons olive oil
• 1 lb. Boneless Skinless Chicken Breast

• 14 oz. can of coconut milk
• 2 oz. water
• 1 cup dry long-grain rice
• 1/2 cup low sodium black beans, drained and rinsed

• 1 1/2 cups diced mango
• 1 1/2 cups diced pineapple
• 1/4 cup diced red onion
• 1 tablespoon diced jalapeno
• 2 tablespoons chopped fresh cilantro
• juice of 1 lime
• salt to taste
• 1 avocado, sliced

Directions

1. In a small bowl: add brown sugar, allspice, thyme, cinnamon, cloves, nutmeg, salt, black pepper, minced jalapeno, garlic cloves, green onions, lime juice and olive oil. Stir to mix everything together set aside.
2. Add Chicken Breast to a large Ziploc. Pour the jerk spice blend to the Ziploc. Close the bag and massage jerk season into the chicken. Let the chicken rest and marinate for 15 minutes.
3. Preheat grill to medium-high heat, about 350-400°F.
4. In the meantime, in a saucepan add rice, coconut milk, and water. Stir. Bring a boil. Once boiling, cover and reduce to low heat (simmer) and cook for 15 minutes. Fluff the rice with a fork and add the black. Let rest.
5. In a medium bowl: add mango, pineapple, red onion, jalapeno, cilantro, lime juice, and salt to taste. Stir to mix everything together. Set aside.
6. Add the jerk chicken to the grill. Grill each side for 5-6 minutes, until there is no more pink. Remove from grill let rest for 2 minutes and then slice.
7. Assembly time: To each bowl evenly distribute coconut rice, sliced jerk chicken, mango pineapple salsa, and sliced avocado.
8. Devour!