This quinoa bowl is loaded with tender and flavorful Jamaican Jerk chicken. Cool fruits and veggies add a nice contrast to the spiced-up chicken. This bowl is healthy, colorful, and delicious!
There are a million and one ways to make chicken. I think out of all the proteins, chicken is probably the most versatile.
But if you are like me, you probably end up making chicken the same ways over and over again. So this recipe is me branching out and trying something different.
I do love Jamaican Jerk chicken and I also love making bowls with lots of fresh fruits and vegetables. This quinoa bowl brings all of that together, plus it is healthy to boot!
What Is Jamaican Jerk Chicken?
Jerk is a style of cooking that originated in Jamaica. This style of cooking features a spice blend that is either dry-rubbed or it can be wet.
The spice blend usually consists of garlic powder (or cloves if you are making a wet seasoning blend), paprika, Cayenne pepper, onion powder, dried thyme, parsley, sugar (I love using brown sugar), allspice, red pepper, nutmeg, and cinnamon.
The fun part about this blend is it combines ingredients that pack some heat as well as ingredients that are most often associated with sweet recipes. Both types of spices work really well together!
How To Make Jamaican Jerk Chicken?
I worked off of my own Jamaican Jerk Chicken recipe for this bowl. My jerk seasoning is a “wet” blend, it has the seasonings mentioned above as well as a touch of orange juice that really adds a bright and fresh flavor to the chicken.
It is best if you can marinate the chicken for at least 30 minutes so that the flavors are really able to come together,
When ready, discard the marinade and grill your chicken breasts. The chicken will take about 10-12 minutes total to grill, depending on the thickness of your chicken breasts.
The best method for checking for doneness is to insert a meat thermometer into the center of your chicken to register 165 degrees. Allow your chicken to rest for 5 minutes or so before slicing.
How To Assemble This Quinoa Bowl?
Cook quinoa according to package directions (although I prefer to cook my quinoa in chicken broth).
Divide the quinoa between 4 bowls.
After the chicken has had a chance to rest, slice the chicken and divide the slices between the 4 bowls.
From there, layer in black beans, chopped cucumber, fresh pineapple, corn, and spinach
In a blender or food processor, pulse together avocado, lime juice, olive oil., vinegar, and salt until smooth and creamy. Drizzle the avocado dressing over the bowls just before serving.
What Else Can I Add To My Quinoa Bowl?
I like to keep with the spicy/sweet theme, therefore adding sweet potatoes, mangos, green onions, red onions, jalapenos or colorful bell peppers can be wonderful additions to this bowl.
This Jamaican Jerk Chicken Quinoa bowl is a light and healthy dinner, but because it tastes so good, you would never know you are eating so well!
More Recipes In A Bowl
Jamaican Jerk Chicken Quinoa Bowl
This quinoa bowl is loaded with tender and flavorful Jamaican Jerk chicken. Cool fruits and veggies add a nice contrast to the spiced-up chicken. This bowl is healthy, colorful, and delicious!
Ingredients
- 2 large chicken breasts
- 1 tablespoon minced onion
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- ¼ teaspoon cinnamon
- 2 tablespoons orange juice
- 3 cups cooked quinoa
- 4 cups diced pineapple
- 4 cups diced cucumber
- Bunch of spinach
- 1 cup black beans
- 1 cup corn
- 2 avocados
- 3 tablespoon lime juice
- 1 tablespoon cider vinegar
- ¼ cup olive oil
- Salt to taste
Instructions
- In a bowl combine the minced onion, brown sugar, and next 8 ingredients. Add the chicken. Cover and marinate for at least 30 minutes so that the flavors are really able to come together,
- When ready, discard the marinade and grill your chicken breasts. The chicken will take about 10-12 minutes total to grill (turning halfway), depending on the thickness of your chicken breasts. (The best method for checking for doneness is to insert a meat thermometer into the center of your chicken to register 165 degrees).
- Allow your chicken to rest for 5 minutes or so before slicing.
- Divide the quinoa between 4 bowls
- Slice the chicken and divide the slices between the 4 bowls.
- Divide the black beans, chopped cucumber, fresh pineapple, corn and spinach between each bowl.
- To make the dressing, in a blender or food processor, pulse together avocados, lime juice, olive oil, vinegar, and salt until smooth and creamy. Drizzle the avocado dressing over the bowls just before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 772Total Fat 35gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 27gCholesterol 51mgSodium 774mgCarbohydrates 88gFiber 20gSugar 26gProtein 35g
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