Jerk Spiced Rice Bowl with Plantain and Mango

Add rice and 2 cups of water to a pot, bring to a boil, cover, and cook on low heat for 15 minutes.

Rub the chicken thighs with jerk seasoning, salt, black pepper, and half the lime juice.

Heat 1 tbsp coconut oil in a pan and cook the chicken for 6 minutes on each side until fully cooked through.

In another pan, heat the remaining coconut oil and cook the plantain slices for 3 minutes per side until golden-brown.

In the same pan as the chicken, cook the diced bell pepper and tomatoes for 4 minutes until soft.

Mix the remaining lime juice and honey in a small bowl, then drizzle over the cooked chicken.

Divide the rice between two bowls and top with sliced chicken, fried plantain, and the cooked vegetables.