Description
This Jerk Chicken Buddha Bowl with Mango Salsa is a bold, vibrant meal packed with spicy grilled chicken, sweet mango salsa, fluffy rice, and crisp fresh vegetables—perfect for a quick, healthy, flavor-loaded dinner.
Ingredients
Scale
For the Mango Salsa
- 3 Ataulfo mangos, diced
- 1 red bell pepper, diced
- ½ small red onion, diced
- 1 jalapeño, minced
- Dash of lime juice
- 1 tbsp olive oil
For the Buddha Bowl
- 2 cups spinach
- 1 cooked chicken thigh (grilled with jerk seasoning)
- 1 cup cooked rice
- 1 mini cucumber, diced
- 1 vine tomato, chopped
- Red onion, to taste
- ½ cup mango salsa
- Green onion, for garnish
- Extra jerk sauce (optional)
Instructions
- Make the Mango Salsa
In a medium bowl, combine diced mango, red bell pepper, red onion, and jalapeño. Add lime juice and olive oil, then mix gently. Set aside. - Prepare the Base
Add spinach to the bottom of a large serving bowl. Top with cooked rice. - Add the Chicken
Slice the grilled jerk chicken and place it over the rice. - Assemble the Bowl
Add cucumber, tomato, and red onion. Spoon mango salsa over the top. - Garnish & Serve
Finish with green onions and drizzle extra jerk sauce if desired. Serve immediately and enjoy!
Notes
- Adjust jalapeño to control spice level.
- Swap rice for quinoa or cauliflower rice for a lighter option.
- Use rotisserie chicken for a quick shortcut.
- Mango salsa tastes even better after resting for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling / Assembly
- Cuisine: Caribbean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 14 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg