Caribbean Grilled Jerk Chicken Bowls

Caribbean Grilled Jerk Chicken bowls are an easy and nutritious meal, made with fresh corn, peppers, onions, marinated chicken, pineapple, black beans, and mixed greens with a fresh pineapple vinaigrette.

Course Main Course

Cuisine Fusion

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 529kcal

Author Amee

Ingredients

16 oz boneless, skinless chicken breasts (I used four 4 oz breasts)
1 c. prepared jerk chicken marinade
2 ears fresh corn on the cob husks and silk removed
1 green pepper sliced into quarters
1 red pepper sliced into quarters
½ red onion sliced into rings
1 c. canned black beans drained and rinsed
4 c. mixed leafy greens
4 tbsp. toasted almonds
½ c. pineapple juice
5 tbsp. red wine vinegar
1 tbsp. brown sugar
¼ c. extra virgin olive oil
½ tsp. salt

Instructions

Preheat grill to medium-high heat.
Place onions in a foil packet.
Spray all other vegetables, lightly, with olive oil spray.
Place vegetables in a grill pan or straight on the grate and grill until done (corn takes about 10 minutes to grill "naked").
Remove all vegetables from the grill, except onions, and cook chicken at around 425-450F.
Grill for 10 minutes, flipping once, or until internal temperature reaches 165 degrees F.
Now assemble your bowls.
Divide mixed greens, evenly, into 4 large bowls.
Cut corn off the cob and divide among the 4 bowls.
Top with black beans, grilled vegetables, pineapple, and grilled chicken.
In a blender, combine pineapple juice, olive oil, red wine vinegar, brown sugar, and salt.
Blend a few seconds and drizzle the desired amount of pineapple vinaigrette over salads before serving.
Top with toasted almonds.

Notes

*Nutrition info is calculated without the jerk marinade since marinade ingredients can vary.

Nutrition