Avocado Caribbean Jerk Chicken Bowls
by Christina Meyer-Jax, Tastemaker in Residence
Time is tight most weekday nights so my quick, flavorful, and nutritious answer is this 5 ingredient one bowl wonder! Make extra and you’re set for lunch the next day too!
Ingredients
6 Purdue® Boneless Skinless Chicken Breast (No Antibiotics Ever)
32 oz of low sodium chicken broth
2 cups jasmine rice (can sub in brown rice if preferred)
1 can low sodium black beans
2 Tbsp Jammin’ Jerk Spice from Minnesota Nice Spice (or other jerk seasoning blend of choice)
Instructions
- Add chicken breasts to slow cooker.
- Pour chicken broth over until chicken breast are covered.
- Stir in Jerk Spice mix
- Cover and set slow cooker on high for 3-4 hours.
- Take chicken breasts out and shred with forks in small pieces. Add back into slow cooker and simmer for another 1-2 hours on low-warm setting.
- Cook rice according to package directions. Once light and fluffy add can of black beans and stir. Simmer until everything is warm.
- Add rice and beans to bowl. Scoop shredded jerk chicken on top.
- Garnish with sliced avocado and/or other veggies that you prefer.
- Sprinkle a dusting of Jerk Spice on top.
Enjoy!!
This post was written as part of my partnership with Perdue. All opinions expressed are my own.
Sources:
1. The published version of this working paper is:
“Wansink, Brian and Jeffery Sobal (2007), “Mindless Eating: The 200 Daily Food
Decisions We Overlook,” Environment and Behavior, 39:1 (January), 106-23