Caribbean Jerk Chicken, Bean and Rice Bowls

• Gluten free

• Meat

  • 4 2 lbs boneless, skinless chicken breasts, large boneless skinless

• Produce

  • 1 cup Bob's red mill orca beans
  • 2 tsp Garlic
  • 1/2 tsp Garlic powder
  • 5 Green onion
  • 1 Lime, wedges
  • 1 Lime, Juice of
  • 1/2 cup Mango, fresh
  • 1/2 cup Red bell pepper
  • 1 tbsp Thyme, dried

• Condiments

  • 1 tsp Dijon mustard

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1 tbsp Allspice
  • 2 tbsp Brown sugar
  • 1 tsp Cayenne pepper
  • 1 tsp Nutmeg
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 tsp White vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on girlversusdough.com

Ingredients

• 3 scallions, chopped
• 2 teaspoons minced garlic
• 2 tablespoons brown sugar
• 1 tablespoon allspice
• 1 tablespoon dried thyme
• 1½ teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon nutmeg
• ½ teaspoon pepper
• ¼ cup olive oil
• ¼ teaspoon white vinegar
• 4 large (about 2 lbs) boneless, skinless chicken breasts
• 1 cup Bobs Red Mill Orca beans, rinsed and cooked according to package directions
• 1 cup white rice, cooked according to package directions
• ½ cup chopped fresh mango
• ½ cup chopped red bell pepper
• 2 to 3 scallions, chopped
• Lime wedges, for serving
• ¼ cup olive oil
• Juice of 1 lime
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon cumin
• Salt and pepper, to taste

Directions

• Prepare the chicken: In a food processor, puree scallions, garlic, brown sugar, allspice, thyme, salt, cayenne pepper, nutmeg, pepper, oil and vinegar until smooth. Place chicken breasts in a shallow dish and pour marinade evenly on top. Cover and refrigerate 4 hours or overnight.
• Heat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray. Transfer chicken to prepared baking sheet and bake 20 minutes until cooked through. Use two forks to shred chicken.
• Prepare bowls: Divide beans, rice and chicken among 4 bowls. In a small, bowl, toss mango and bell pepper to combine. Divide evenly among bowls. Top bowls with chopped scallions.
• In a resealable jar, combine ingredients for lime vinaigrette and shake vigorously. Pour vinaigrette over bowls. Serve with lime wedges.