Jerk chicken rice bowls!

Jerk Chicken Rice Bowls (Meal Prep Style) with Caribeque Jerk Seasoning

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons Caribeque Jerk Seasoning
• 1 tablespoon avocado oil
• 1 cup mini sweet peppers, sliced
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 cup basmati rice
• 1 (15 oz) can black beans, drained and rinsed
• Salt, to taste
• Fresh cilantro or green onions (optional for garnish)

Instructions:

1. Cook the Rice and Beans:
   
• Rinse 1 cup of basmati rice under cold water.
• In a pot, add the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil.
• Once boiling, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed and rice is tender.
• Fluff the rice with a fork and stir in the drained black beans. Keep warm.
2. Prepare the Chicken:
   
• In a bowl, toss the chicken pieces with the Caribeque Jerk Seasoning until evenly coated.
  
3. Cook the Chicken and Vegetables:
   
• Heat avocado oil in a large cast iron skillet over medium-high heat.
• Add garlic paste and ginger paste, stirring for about 30 seconds until fragrant.
• Add the seasoned chicken to the skillet in a single layer. Let it sear without moving for 2-3 minutes to get a good crust, then stir and cook for another 5-7 minutes until fully cooked (internal temperature reaches 165°F).
• Add the sliced mini sweet peppers to the skillet and cook for an additional 2-3 minutes, just until slightly softened.
  
4. Assemble the Meal Prep Bowls:
   
• Divide the rice and black beans evenly between 4–5 meal prep containers.
• Top each portion of rice with a generous helping of jerk chicken and peppers.
• Garnish with chopped cilantro or green onions, if desired.
  
5. Storage:
   
• Let the bowls cool slightly before sealing.
• Store in the refrigerator for up to 4 days.