It’s easy to see why hearty bowls are everywhere. More filling than a salad, bowls include a protein, grain and lots of veggies. If you’re looking for something different to grill this weekend, our friends at Whisk suggest boneless, skinless chicken breasts gussied up with a bit of jerk seasoning. This island-inspired incarnation is rounded out with coconut rice, plenty of fresh greens, avocado and a fresh citrus dressing.

Caribbean Power Bowl

Courtesy of Whisk, serves 4

Bowl ingredients
Jerk chicken, sliced (see directions below)
Coconut rice (see directions below)
1/4 head red cabbage, sliced finely
1 bunch romaine, sliced finely
4 tablespoons cilantro, minced
1 avocado, sliced
Citrus vinaigrette (see directions below)

Jerk chicken
1 tablespoon soy sauce
3 tablespoons olive oil
1 tablespoon brown sugar
1/4 teaspoon ground allspice
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cumin
2 tablespoons fresh lime juice (about 1 lime)
1 jalapeno pepper, seeded, diced
1 inch fresh ginger, peeled, minced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
2 tablespoons cilantro, minced
4 scallions, sliced thinly
4 boneless, skinless chicken breasts

Coconut rice
1 cup jasmine rice
1 cup coconut milk
1 cup water
2 tablespoons butter
1/2 teaspoon kosher salt
1 half small onion, diced finely

Citrus Vinaigrette
Juice of 1 orange
Juice of 1 lime
3 tablespoons olive oil
2 tablespoons Champagne vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon cumin

Make the jerk chicken: Puree the marinade ingredients (soy sauce through scallions) in a food processor until smooth. Pour the marinade over chicken breasts, cover and refrigerate for 1-4 hours. Over medium high heat, on a grill or grill pan, cook the chicken until the internal temperature reaches 165 degrees F. Slice the grilled chicken crosswise and set aside.

Meanwhile, prepare the coconut rice: Rinse and drain rice several times until the water is clear. Add rice, coconut milk, water, butter, salt and onion to a small saucepan and bring to a boil. Turn to low, and cover tightly with a lid. Simmer for 15-20 minutes. Remove from heat, and let stand, covered, for 5-10 minutes. Fluff the rice with a fork before serving.

Slice the cabbage, romaine, cilantro and avocado.

Whisk all dressing ingredients together to combine.

Arrange the chicken, rice and vegetables in large shallow bowls. Top with the dressing, and enjoy!