Marinate the chicken: Coat the 300g chicken thoroughly with jerk marinade. Let sit at least 30 minutes (or longer for stronger flavor).

Preheat cooking surface: Heat a grill, oven, or pan to medium–high.

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Cook the chicken: Grill or pan-sear the marinated chicken until browned on the outside and fully cooked inside (internal temp ~165°F / 74°C).

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Rest the chicken: Remove from heat and let it rest for a few minutes before slicing.

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Cook the rice: Rinse and cook the 150g rice with the appropriate amount of water until fluffy.

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Prepare vegetables: Sauté or steam the 50g of vegetables until tender.

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Slice the chicken: Cut the cooked chicken into strips or chunks.

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Assemble the dish: Place the rice into a bowl or container.

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Add vegetables: Spoon the vegetables over the rice.

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Top with jerk chicken: Place the sliced jerk chicken on top and serve hot.