Bold Jerk Chicken with Mango Avocado Salsa & Coconut Rice

Ingredients

• 1 lb, thick sliced | Bold Jerk Turkey Breast
• 1 1/2 c | Coconut water
• 1 1/4 cans | Coconut milk, unsweetened
• 1 1/2 c | Rice, jasmine, rinsed and drained well
• 1/2 tsp | Kosher salt
• 1 large | Mango , peeled and diced
• 3 c | Red bell pepper, chopped
• 1/4 c | Fresh cilantro, chopped
• 1 c | Red onion, chopped, rinsed under water and drained
• 1 large | Avocado , peeled and diced
• 1 tbsp | Coconut water
• 1 tbsp | Lime juice
• 1 tbsp | Olive oil
• to taste | Kosher salt
• to taste | Black pepper

Method

1. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
2. In a medium bowl, toss together the mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. Season with salt and pepper to taste.
3. Warm the chicken in a large saute pan over medium heat.
4. Spoon rice into a bowl and top with Bold Jerk Chicken Breast.
5. Garnish with salsa and serve.