10
Prep Time
25
Cook Time
4
Number of Servings
1
Serving Size
What to do:
- While chicken cooks, cook brown rice according to package directions and fluff with a fork.
- Chop and dice red pepper and shred 1 cup of carrots.
- Use 1 Tbsp. olive oil to coat chicken. Sprinkle jerk seasoning, salt and pepper over chicken.
- Add 1 Tbsp. olive oil to pan, then add veggies over medium heat until soft, approximately 5 minutes.
- Place chicken thighs in a second pan over medium heat with 2 Tbsp. olive oil and cook on one side until browned, approximately 5 minutes, then flip and cook the other side until internal temperature reaches 165°F.
- Make Dressing - Whisk together all the dressing ingredients and make sure combined well.
- Assemble Bowls - Divide rice into 4 bowls. Top with baby spinach, carrots, bell pepper, sliced chicken, and drizzle dressing over top.
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Caribbean Chicken and Veggie Power Bowl
You don't want to miss out on this delicious meal by Chef Carine. Every bite is just as delicious as the first one!
Nutrition Facts
What you will need:
- 1 lb. boneless, skinless chicken thighs
- 4 Tbsp. olive oil
- 1 tsp. curry powder
- 1 tsp. jerk seasoning
- 1 cup uncooked brown rice
- 2 cups baby spinach
- 1 cup shredded carrots
- 1 red bell pepper, diced
Dressing:
- 2 Tbsp. olive oil
- 1 lime, juiced
- 1 tsp. honey (optional)
- Salt and pepper to taste
