Jerk Chicken Quinoa Bowl

This healthy quinoa bowl is a color way to add in more nutrients and variety to your diet! Swap your protein of choice for pork, shrimp, and even tofu for a meatless option. The options are endless.

Prep time:

15 minutes

Cook time:

50 minutes

Total Cook Time:

65 minutes




For the Chicken:

4 Chicken Breasts

2 cloves garlic, minced

2-inch piece of ginger, grated

1/3 cup soy sauce 

1 tablespoon TST “Welcome to Jamrock” Jerk Spice Rub

1 tablespoon olive or neutral oil of choice

½ lime, fresh, juiced

For the Quinoa:

1 teaspoon olive or neutral oil of choice

2 cloves garlic, minced

1 cup tri-colored quinoa, rinsed

2 cups chicken or vegetable bone broth

1 teaspoon TST “Scotch on the Rocks” Smoked Scotch Bonnet Pepper Sea Salt

For the Black Beans:

1 15-oz. can of Black Beans

1 small red onion, minced

1 plum tomato, minced

2 teaspoons TST “Natural Mystic” Adobo Blend

2 teaspoons TST “Fern Gully” Garlic Herb Pepper Blend

For Remaining Recipe:

2 cups baby spinach, sautéed

2 roasted sweet potatoes, medium diced

2 corn on the cob, roasted, shucked

1 avocado, thinly sliced

Nutrition Information

Click to view nutritional info.



For the Chicken:

1. In a small bowl, whisk together garlic, ginger, soy sauce, “Welcome to Jamrock”, olive oil and lime juice. Mix well to combine. Pour marinade over chicken and marinate for at least 30 minutes to 1 hour.

2. After 1 hour, heat a large skillet over medium high heat. Once heated, add a small amount of oil then gently place chicken in skillet with presentation side down.

3. Sear chicken until golden crust forms, about 3-5 minutes. Once color is achieved flip chicken and repeat on the other side. Cook chicken until it reaches 165ºF at its thickest part.

4. Transfer cooked chicken to a foil covered plate and set aside to rest.

For the Quinoa:
1. While the chicken is marinating, heat a medium saucepan under medium heat. Once heated add oil then garlic. Sweat the garlic until fragrant then add rinsed quinoa.

2. Toast quinoa over medium high heat until golden color is achieved. Once golden, add bone broth and smoked scotch bonnet salt, and stir to combine

3. Boil covered for 15-20 minutes until all water is absorbed and quinoa has doubled in size. Remove from heat, fluff with a fork, and set aside for assembly.

For the Black Beans:
1. Heat a medium saucepan over medium high heat. Add oil then sauté red onion and tomato together for about 2 to 4 minutes.

2. Once softened, add in unrinsed black beans, “Natural Mystic”, and “Fern Gully”. Cover and cook over medium low heat until beans are cooked thoroughly and softened. Once done, set aside for assembly.

To Assemble:
1. Slice cooked chicken breast on the bias, reserving the juices.

2. Place ¼ to ½ cup of cooked quinoa in a medium bowl. Top bowl with sliced chicken breast, cooked black beans, shucked corn, sautéed spinach in a clockwise direction.

3. Drizzle bowl with reserved juices from cooked chicken then top bowl with sliced avocado.

4. Finish with “Scotch on the Rocks”. Enjoy!


Rinsing quinoa with cold water removes its natural coating which contains a bitter-tasting compound (saponin). Leaving the quinoa unrinsed will yield a nuttier, earthy flavor with a firmer texture.