Jerk Chicken Power Bowl

Okay, so you know those days when you want something that’s comforting but still feels kinda healthy? That’s exactly how this bowl came together. I was craving jerk chicken, but instead of just throwing it over rice, I decided to make it a full meal in 1 bowl and it hits.

I laid juicy jerk seasoned chicken breast over some brown rice. Then I added sautéed kale(which I’m obsessed with) and mushrooms. Black beans have their own little flavor but I seasoned them with garlic and paprika.

The fun part? Sweet caramelized plantains. They balance out the spice so perfectly. Add in some creamy guac, fresh jalapeños, scallions, and of course a drizzle of sriracha to tie it all together… boom. Dinner is served.

This bowl is one of those meals that makes you feel good while you’re eating it, and even better after. It’s colorful, filling, and way too easy to throw together on a weeknight. Plus, if you make extra, you’ve got lunch ready for the next day.

If you try it, let me know how you build yours, I feel like this bowl has endless possibilities.

Recipe

Servings: 2–3
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min

Ingredients

• Protein & Base

  • 2 boneless, skinless chicken breasts

  • 2 tbsp jerk seasoning (Walker’s wood or homemade)

  • 1 tbsp olive oil

  • 2 cups cooked brown rice

• Veggies & Beans

  • 2 cups kale, chopped

  • 1 cup mushrooms, sliced

  • 1 can (15 oz) black beans, drained & rinsed

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • Salt & pepper to taste

• Toppings

  • 1 ripe avocado (mashed into guacamole with lime & salt)

  • 1 ripe plantain, sliced & pan-fried until golden

  • 1 jalapeño, finely chopped

  • 2 scallions, thinly sliced

  • Sriracha, to drizzle

Instructions

1. Cook the Chicken

   • Rub chicken breasts with jerk seasoning and olive oil.

   • Grill or pan-sear over medium high heat for 6 to7 minutes per side, until cooked through.

   • Slice into strips once rested.

2. Prepare the Rice Base

   • Cook brown rice according to package directions. Fluff with a fork and set aside.

3. Sauté the Veggies

   • Heat a pan with a drizzle of olive oil.

   • First add the kale, season with salt and pepper, and sauté until tender. Once its done set it aside, then do the thing to your sliced mushrooms.

4. Season the Black Beans

   • Warm beans in a small saucepan with smoked paprika, garlic powder, salt, and pepper.

5. Fry the Plantains

   • Heat a little oil in a skillet. Pan-fry plantain slices on both sides until caramelized and golden brown.

6. Assemble the Bowl

   • Start with a bed of brown rice.

   • Add jerk chicken, kale & mushrooms, black beans, plantains, and guacamole.

   • Top with jalapeños, scallions, and a drizzle of sriracha.