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Caribbean Jerk Cauliflower Rice Bowls
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Caribbean Jerk Cauliflower Rice Bowls
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

One of my favorite cauliflower dishes, the Caribbean flavors make this such a light and refreshing meal

Course: Main Course
Cuisine: American
Keyword: Caribbean Jerk, Cauliflower Rice, Grilled Chicken, Healthy, Rice Bowls, Salsa
Servings: 4
Calories: 309 kcal
Author: Cheri Renee
Ingredients
Caribbean Jerk Cauliflower Rice Bowls
  • 2 pounds boneless skinless chicken thighs or thin chicken breasts
  • 2 Tbsps caribbean jerk seasoning (I used McCormick's)
  • 1 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 2 Tbsps lime juice (1 Tbsp for marinade, 1 Tbsp for mango salsa)
  • Optional for spice: ground red pepper
  • kosher salt, pepper
  • 1 mango diced
  • 1 jalapeno seeds removed and diced
  • 1/2 cup chopped cilantro
  • 1/2 red bell pepper diced
  • 2 14 oz bags frozen cauliflower rice
Caribbean Jerk Mayo
  • 3/4 cup mayo or light mayo
  • 2 Tbsps ketchup
  • 1 Tbsp soy sauce
  • 1/2 Tbsp Caribbean Jerk seasoning
  • Optional: ground red pepper for spice
Instructions

  1. Place the chicken in a gallon size plastic bag, add the Caribbean Jerk seasoning, soy sauce, brown sugar and 1 Tbsp of the lime juice and the ground red pepper if using. Massage the bag until evenly coated and marinate in the fridge several hours or overnight.

  2. Remove the chicken from the bag when ready to grill. Sprinkle very lightly with kosher salt and pepper. Grill over medium to medium high heat 4-5 minutes per side.

  3. In a bowl combine the mango, jalapeno, cilantro, red bell pepper, and remaining 1 Tbsp lime juice to make the mango salsa.

  4. Microwave the cauliflower rice according to package directions. Divide between 4 bowls or containers.

  5. Slice the chicken and place over the cauliflower rice, divide the mango salsa over top as well.

  6. Serve with Caribbean Jerk Mayo.

Caribbean Jerk Mayo

  1. Mix all ingredients together until evenly combined.