Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Ingredients:

Coconut Rice:

• 1 c. basmati rice
• 1 14 oz. can coconut milk
• 1/2 c. water
• Salt, to taste

Mango Salsa:

• 2 mangoes, diced
• 2 TBSP red onion, finely chopped
• 2 TBSP cilantro, minced
• 1/2 lime, juiced
• Salt to taste

Chicken Marinade:

• 1 TBSP dried minced onion
• 1 1/4 tsp. dried thyme
• 1 tsp. allspice
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. cayenne pepper
• 1 TBSP vegetable oil or avocado oil
• 1 1/2 tsp. brown sugar
• 1 heaping tsp. baking powder
• 1 lb. chicken breast tenders

Directions:

1. Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
2. Mango Salsa: In a bowl, combine the salsa ingredients.
3. Chicken Marinade: In a gallon sized Ziploc bag add the minced onion through the baking powder and mix to combine; then add the chicken and coat the chicken evenly. Marinate in the fridge until ready to cook.
4. Cook Chicken: Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.
5. Serve coconut milk rice topped with jerk chicken and mango salsa.