Jerk Chicken Bowls Mango Lime Slaw (Printable)
Spicy jerk chicken meets fresh mango lime slaw in this vibrant Caribbean-inspired bowl. Perfect for a flavorful, balanced meal.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons olive oil
04 - 1 tablespoon lime juice
05 - 1 tablespoon gluten-free soy sauce
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ Mango Lime Slaw
08 - 2 cups shredded green cabbage
09 - 1 large mango, peeled and julienned
10 - 1/4 cup thinly sliced red onion
11 - 1/2 red bell pepper, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons lime juice
14 - 1 tablespoon honey
15 - 1 tablespoon olive oil
16 - Salt and pepper, to taste
→ Bowls
17 - 2 cups cooked jasmine or basmati rice
18 - 1 avocado, sliced
19 - 1 lime, cut into wedges
# Directions:
01 - Combine jerk seasoning, olive oil, lime juice, gluten-free soy sauce, minced garlic, and grated ginger in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Preheat grill or skillet over medium-high heat. Grill chicken breasts for 6 to 7 minutes per side until fully cooked and lightly charred. Remove from heat, let rest for 5 minutes, then slice evenly.
03 - Combine shredded green cabbage, julienned mango, sliced red onion, sliced red bell pepper, and chopped cilantro in a large mixing bowl. In a separate bowl, whisk lime juice, honey, olive oil, salt, and pepper. Pour dressing over the slaw mixture and toss until well coated.
04 - Divide cooked rice evenly among four serving bowls. Arrange sliced jerk chicken, a portion of mango lime slaw, and avocado slices over the rice. Garnish each bowl with fresh lime wedges.
05 - Serve immediately for best flavor and texture.
# Expert Tips:
01 -
- The punchy mango-lime slaw is the secret to balancing all that smoky, spicy chicken heat.
- This bowl feels like an escape to the islands on even the greyest weekday, and it's surprisingly doable in under an hour.
02 -
- I once left the chicken marinating all day and it turned out too intense—stick to the max two-hour mark.
- Testing different mangoes taught me that just-ripe yields the best, juicy texture in the slaw; too soft disappears completely.
03 -
- Let the chicken rest before slicing so the juices stay inside and every bite stays tender.
- A squeeze of fresh lime at the end really ties all the flavors together—don’t skip it.