Jamaican Jerk Chicken Bowl

tracy2014 Season

SHIPServes 6


  • 3 cup Brown Rice, Cooked
  • 1.5 lb Chicken Breast, Boneless, Skinless, Raw
  • Jerk Seasoning:
  • ½ tsp Allspice
  • ¾ tsp Garlic Powder
  • ¾ tsp Brown Sugar (Packed)
  • ½ tsp Cloves, Ground
  • ½ tsp Cinnamon, Ground
  • ½ tsp Taco Seasoning Mix
  • ¾ tsp Black Pepper, Ground
  • ½ tsp Cayenne Pepper
  • ½ cup Red Bell Pepper, Chopped
  • ½ cup Green Bell Pepper, Chopped
  • 1/3 cup Onions, Chopped
  • ¾ cup Black Beans, Canned Low Sodium
  • ¾ cup Corn, Canned Low Sodium
  • 1 ½ tsp Canola Oil
  • 3 oz Cream of Chicken Soup, Low Sodium
  • 2 tbsp Cilantro, Fresh Chopped


Preheat oven to 350 degrees. Cook brown rice according to package instructions. Cut thawed chicken breast into thin strips. Combine all spices and seasonings in bowl along with chicken strips. Rub spices onto chicken and blend well. Line baking sheet with parchment paper and spray with cooking spray. Combine chopped peppers and onions with chicken on sheet pan in single layer. Bake at 350 degrees for 25-30 minutes or until chicken is completely cooked.

While chicken and pepper mixture is cooking, drain and rinse black beans and corn. Wash and chop cilantro. Toss beans and
corn with oil and roast at 375 degrees for 15 minutes. In saucepan, mix roasted bean and corn mixture with cream of
chicken soup and cilantro and stir until warm.

Serve layered in bowls with ½ cup of rice in the bottom of the bowl, then ½ cup of pepper, onion and chicken mixture, and
¼ cup of creamy corn and bean mixture on top.

*Note that this flavorful dish contains NO added salt.
Approximate Nutrition Content per Serving: Calories 363
Total Fat 7 g Carbohydrates 36 g
Sodium 283 mg

The recipe you tried today at the Williamsburg Farmers Market was made with the pre-cooked fajita strips that are used in our school cafeterias. In a hurry? Try substituting chicken cut from a leftover rotisserie chicken or frozen unbreaded chicken strips and pre-cut frozen peppers and onions. On a budget? Substitute chicken cut from a roaster or boneless chicken thighs. Adjust cooking time if using precooked chicken or frozen veggies.

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