Caribbean Jerk Chicken Bowl

Step 1

Combine scotch bonnet pepper, ginger, garlic, thyme, soy sauce, lime juice, allspice, black pepper, nutmeg, and olive oil in a food processor. Blend until a smooth paste forms.

Step 2

Pat chicken thighs dry and coat thoroughly with jerk marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Step 3

Dice bell pepper and zucchini into bite-sized chunks. Slice red onion into wedges. Peel, pit, and dice mango for salsa.

Step 4

Heat a 12-inch cast iron skillet over medium-high heat until very hot. Add marinated chicken and sear 5-6 minutes per side until caramelized and cooked through (165°F internal temperature).

Step 5

Transfer chicken to a cutting board to rest 5 minutes, then slice into strips.

Step 6

In the same skillet, toss bell pepper, zucchini, and red onion with a pinch of salt. Roast 8-10 minutes until lightly charred and tender.

Step 7

Warm black beans in a small saucepan over medium heat, 3-4 minutes. Season with a squeeze of lime juice.

Step 8

Combine diced mango, minced red onion, cilantro, lime juice, and jalapeño in a bowl to make salsa.

Step 9

Divide cooked rice between two bowls. Top with jerk chicken, roasted vegetables, and warm black beans.

Step 10

Spoon mango salsa over each bowl and serve immediately.