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Jerk Chicken Thigh Bowls
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Jerk Chicken Thigh Bowls

Jerk Chicken Thigh Bowls

with Rice, Beans and Pineapple Salsa

Feel the heat with jerk-spiced chicken! Hearty beans and rice form a delicious base, while a fresh pineapple salsa tops the chicken. If the kids don't like heat, toss their chicken in garlic salt. It's a win-win situation!

Tags:
Quick Prep
Spicy
Allergens:
Soy
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

¾ cup

Parboiled Rice

1 tbsp

Jerk Spice Blend

1 tsp

Garlic Salt

95 g

Pineapple

80 g

Tomato

113 g

Red Onion

398 mL

Black Beans

2 unit

Green Onion

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

½ tsp

Sugar*

3.33 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate108 g
Sugar11 g
Dietary Fiber12 g
Protein45 g
Cholesterol130 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Strainer
Small Bowl
Baking Sheet
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the onions. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.

Prep
2

While rice cooks, drain then rinse beans. Cut pineapple into 1/4-inch pieces. Cut tomato into 1/4-inch pieces. Thinly slice green onions. Pat chicken dry with paper towels. Add chicken, Jerk Spice Blend, garlic salt and 1 tbsp oil (dbl for 4ppl) to a large bowl, then toss to coat.

Mix Salsa
3

Add tomatoes, remaining onions, pineapple, soy, 1/2 tsp oil and 1/2 tsp sugar (dbl both for 4ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Cook Chicken
4

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to a unlined-baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

Cook beans and rice
5

While chicken bakes, add 2 tbsp butter (dbl for 4 ppl) to the same pan and heat over medium. When butter is melted, add beans and half the green onions. Cook, stirring often, until warmed through, 2-3 min. Fluff rice with a fork, then add rice to the pan with beans and veggies. Cook, stirring occasionally, until rice and beans are combined, 1-2 min.

Finish and serve
6

Thinly slice chicken. Divide rice and bean mixture between plates, then top with chicken. Spoon pineapple salsa over top. Sprinkle with remaining green onions.