10
Prep Time
25
Cook Time
4
Number of Servings
1
Serving Size
What to do:
- Cook Rice - While chicken cooks, cook brown rice according to package directions and fluff with a fork.
- Prep Veggies - Chop and dice red pepper and shred 1 cup of carrots.
- Season Chicken - Use 1 tbs olive oil to coat chicken. Sprinkle jerk seasoning and salt and pepper over chicken.
- Soften Veggies - Add 1 Tbsp. olive oil to pan, then add veggies over medium heat until soft, approx. 5 minutes.
- Cook Chicken - In a second pan, place chicken thighs in a skillet on medium heat with 2 Tbsp. olive oil and cook chicken on one side until browned, approx. 5 minutes, then flip and cook the other side until internal temperature reaches 165°F.
- Make Dressing - Whisk 2 Tbsp. olive oil, 2 Tbsp. lime juice, 1 tsp. honey (optional), salt and pepper.
- Assemble Bowls - Divide rice into 4 bowls. Top with baby spinach, carrots, bell pepper and sliced chicken, then drizzle dressing over the 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
