Step 1

Dice the chicken into bite sized pieces and place in a large zip-top back.

Step 2

Add in the jerk seasoning with 1 TBSP of olive oil and mix to coat.

Step 3

Allow the chicken to marinate for a few minutes while you heat a large skillet over medium-high heat.

Step 4

Place the butter and remaining olive oil in the skillet and when melted/hot, add in the diced onion and sauté for 10 minutes or until translucent.

Step 5

Add in the chicken and sauté until browned on all sides, stirring occasionally.

Step 6

Add in the garlic and ginger and cook for 30 seconds, or until fragrant.

Step 7

Stir in the rice and allow to cook for 5 minutes, or until starting to turn translucent.

Step 8

Stir in the kidney beans, coconut milk and chicken broth.

Step 9

Bring to a simmer. Reduce heat to low, cover with a lid and cook for 20 minutes.

Step 10

While the skillet is simmering, prepare the quick pickled veggies and the mango salsa.

Step 11

In a mason jar, pack 1/2 cup each of thinly sliced carrot, purple cabbage, and red pepper. *see note

Step 12

Add in the salt, sugar and garlic clove on top.

Step 13

In a glass measuring cup, combine the water and vinegar and heat in the microwave for 2-3 minutes or until boiling.

Step 14

Pour the hot liquid over the veggies, place the lid on and allow to sit while you prepare the rest of the meal.

Step 15

In a medium mixing bowl, stir together the mango, cilantro, green onion, zest and lime juice, olive oil, and a pinch of salt.