These delicious Caribbean Jerk Chicken Bowls start with a layer of coconut rice and red beans topped with jerk seasoned chicken, mangos, mashed avocado and a sweet and spicy pineapple sauce.
When the timer goes off for the rice, add the red beans to the pot and fluffy everything with a fork to toss it all together. Return the lid to keep it warm while you cook the chicken.
Season chicken breasts all over with jerk seasoning.
Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through.
During the last 2 minutes or so of cooking, add the red bell peppers to the pan to saute.
Spoon rice and red beans into bowls. Add chicken and some red bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango.
Spoon a little of the pineapple sauce on top. Enjoy!