Caribbean Flair Chicken Coconut Rice Bowl

Ingredients

Ginger Coconut Rice
• 2 cups chicken broth
• 1 cup coconut milk
• 1 cup basmati rice
• 2 teaspoon fresh grated ginger
• 1/2 cup toasted coconut
• 1/2 cup sliced green onion
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• salt to taste
Pineapple Salsa
• 2 cup fresh pineapple, chopped
• 1/4 cup diced red peppers
• 1 tablespoon diced red onion
• 2 teaspoons diced jalapeno
• 1/4 teaspoon scotch bonnet pepper
• 2 teaspoon lime juice
• 1 teaspoon cilantro
• salt to taste
Black Beans
• 2 cup black beans
• 1 cup bell peppers
• 1/2 cup onion
• 1 tablespoon olive oil
• 1 teaspoon garlic
• 1/2 teaspoon thyme
• 1 teaspoon orange juice
• 1/8 teaspoon cumin
• 1 teaspoon cilantro divided
Chicken
• 1 lb chicken breast
• 1/4 cup tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon coriander
• 1/4 ginger
• 1/8 garlic
• 1/4 cayenne

Instructions

Rice
• Bring broth, rice, salt, ginger and coconut milk to a boil. Cover and reduce heat to low. Cook approximately 15 minutes until liquid is absorbed. Set aside.
salsa
• Combine all ingredients in bowl. Set aside.
Beans
• Sauté onions and peppers in oil until soft. Add garlic, thyme, orange juice and cumin. Bring to a boil. Remove from heat. Add beans and heat thoroughly.
Chicken
• Combine tomato paste, chili powder, thyme, coriander, ginger, garlic and cayenne into a paste. Spread on top of chicken. Bake at 350 for 15 to 20 minutes until chicken reaches internal temperature of 165. Rest 5 minutes then slice.
• Add rice to bowl. top with 1/2 the toasted coconut and 1/2 the green onion. Arrange salsa, chicken and beans over rice and top with remaining toasted coconut, green onion, lemon and lime zest.