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Are you on island time yet? Well, you're about to be! This Chicken Caribbean Bowl is dancing with tastes from your favorite coastal towns. The chicken is juicy, savory, and sweetly seasoned. The pineapple salsa is refreshing and brings a little heat. All of that is served with some fluffy quinoa for a little bit of heart-happiness; you'll enjoy these flavors no matter what time of the year it is! Whether you're heading into vacation mode or dreaming of it, you must devour this Chicken Caribbean Bowl!
Are you on island time yet? Well, you're about to be! This Chicken Caribbean Bowl is dancing with tastes from your favorite coastal towns. The chicken is juicy, savory, and sweetly seasoned. The pineapple salsa is refreshing and brings a little heat. All of that is served with some fluffy quinoa for a little bit of heart-happiness; you'll enjoy these flavors no matter what time of the year it is! Whether you're heading into vacation mode or dreaming of it, you must devour this Chicken Caribbean Bowl!
Ingredients
For the pineapple salsa:
- 1 cup pineapple diced
- 1 avocado diced
- 1 jalapeño seeded and chopped
- 1/2 small red bell pepper finely chopped
- 2 tablespoons cilantro chopped
- 1/2 lime juiced
For the chicken bowl:
- 2 teaspoons ground ginger
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon brown sugar
- 1 pound chicken breasts boneless and skinless
- 1 tablespoon oil
- 1/4 cup plain or Greek yogurt optional
- 1/2 lime juiced, optional
- 3/4 cup quinoa cooked and warm, for serving
Directions
- In a large bowl, add the diced pineapple, the diced avocado, the jalapeños, the red bell peppers, the cilantro, and 1/2 of the lime juice and toss to combine.
- Cover the bowl and refrigerate the pineapple salsa until ready to serve.
- In a medium bowl, add the ginger, the thyme, the garlic powder, the paprika, the salt, the black pepper, and the brown sugar and stir to combine.
- Evenly rub the spice mixture over all sides of the chicken breasts.
- In a skillet over medium-high heat, add the oil and heat until it begins to shimmer.
- Add the seasoned chicken breasts to the hot oil and cook, flipping occasionally, until they reach an internal temperature of 165 degrees F, about 5-7 minutes.
- While the chicken breasts are cooking, in a second medium bowl, optionally, add the yogurt and the remaining lime juice and whisk to combine.
- Transfer the cooked chicken breasts to a cutting board and let them cool slightly.
- Use a sharp knife to slice the chicken breasts into strips.
- In serving bowls, evenly divide the quinoa, then evenly add the chicken slices and the pineapple salsa to each bowl.
- Serve the chicken bowls drizzled with the yogurt mixture, if desired.
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