A vibrant bowl featuring spiced chicken, pineapple salsa, black beans, and creamy coconut rice.
# What You'll Need:
→ Coconut Rice
01 - 1 cup jasmine rice
02 - 1 cup unsweetened full-fat coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Spiced Chicken
05 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
06 - 1 tablespoon olive oil
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper, optional
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Pineapple Salsa
14 - 1 1/2 cups fresh pineapple, diced
15 - 1/4 cup red onion, finely diced
16 - 1 small jalapeño, seeded and minced
17 - 1/4 cup fresh cilantro, chopped
18 - Juice of 1 lime
19 - Salt to taste
→ Bowl Assembly
20 - 1 cup canned black beans, rinsed and drained
21 - 1 cup cherry tomatoes, halved
22 - 1 avocado, sliced
23 - 1/4 cup fresh cilantro, chopped
24 - Lime wedges for serving
# Directions:
01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes. Remove from heat and allow to rest covered for 5 minutes. Fluff with a fork before serving.
02 - In a large bowl, toss chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper if using, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat. Add coated chicken and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned. Transfer to a plate.
03 - In a medium bowl, combine diced pineapple, red onion, minced jalapeño, cilantro, lime juice, and a pinch of salt. Toss gently to combine and set aside until assembly.
04 - Divide prepared coconut rice evenly between four serving bowls. Layer cooked chicken, pineapple salsa, black beans, cherry tomatoes, and avocado slices on top of each rice base. Garnish with fresh cilantro and serve with lime wedges on the side.
