Caribbean

High Protein Jamaican Chicken Pineapple Budda Bowl  

A vibrant high-protein Jamaican-inspired Buddha bowl featuring marinated chicken, black eyed beans, kidney beans, sweet pineapple and braised rice, finished with a zesty chilli-lime dressing and fresh herbs for a bold sweet-spicy balance.

25 COVERS

This recipe features

INGREDIENTS

2500g Chicken Breast – stripped

1000g Black Eyed Beans

1000g Kidney Beans

250g Major Caribbean Mari Base

250g Olive Oil

75g Vinegar

1250g Pineapple – diced

500g Red Onions – diced

Braised Rice:

1125g Long Grain Rice

2250g Water

40g Major Vegetable Stock Base Powder

Garnish

Coriander – as required

Lime Wedges – as required

60g Mixed Chillies – sliced

185g Bean Sprouts

METHOD

  1. Braise the rice, place in a pan with tight fitting lid. Add the water and stock powder. Cover and cook on very low burner for 15 minutes fork over and chill.

  2. Marinate the chicken for 2 hours in 175g of Mari Base for 2 hours.

  3. Make the dressing with the oil, vinegar and 75g Mari Base.

  4. Heat a wok and flash fry the chicken until cooked and cool until needed.

  5. Combine the beans, pineapple, onion and chicken and use half the dressing.

  6. Mix the cool braised rice with the other half of the dressing.

  7. Build the bowl with rice on the bottom then chicken mix on top.

  8. Garnish with coriander, lime wedges, chillies and beansprouts.

ALLERGENS: Gluten, Milk