Griddle Rice Bowl Recipe
Chicken breast tossed with homemade jerk sauce atop a bed of white rice and quinoa black bean salsa with diced tomatoes, pickled onions, sliced avocado and cilantro, topped with sour cream and a drizzle of Sriracha
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Ingredients
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Grilled Chicken
Rice and Quinoa Base
Black Bean Salsa
Toppings
Method
Grilled Chicken
- 1
Prepare the Chicken
Season the chicken breasts with jerk seasoning, salt, and pepper. Drizzle with olive oil and let marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until cooked through and juices run clear. Remove from heat and let rest for a few minutes before slicing.
Rice and Quinoa Base
- 3
Cook the Rice and Quinoa
Rinse the white rice and quinoa under cold water. In a medium saucepan, combine the rice and quinoa with water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the grains are tender and the water is absorbed. Remove from heat and let sit covered for 5 minutes.
Black Bean Salsa
- 4
Prepare the Salsa
In a bowl, combine black beans, diced tomatoes, red onion, chopped cilantro, and lime juice. Mix well and season with salt to taste.
Assembly
- 5
Assemble the Griddle Rice Bowl
In serving bowls, layer the cooked rice and quinoa mixture as the base. Top with the sliced grilled chicken, black bean salsa, pickled onions, and sliced avocado. Add a dollop of sour cream and a drizzle of Sriracha sauce to finish.
