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Cuban Black Bean & Citrus Chicken Bowl

Cuban Black Bean & Citrus Chicken Bowl

Lunch
Prep Time
15min
Cook Time
25min
Servings
1
Calories
528
Chef's Note

For the most authentic Cuban flavor, try adding a pinch of ground allspice to the chicken marinade. To save time, you can marinate the chicken overnight and use pre-cooked brown rice. The citrus marinade also works wonderfully with pork tenderloin if you want to switch up your protein.

Tags
cuban
chicken
high-protein
meal-prep
gluten-free
dairy-free
black beans
citrus
bowl
lunch
Ingredients

  • 4 oz boneless, skinless chicken breast

  • 2 tbsp orange juice, fresh

  • 1 tbsp lime juice, fresh

  • 2 cloves garlic cloves, minced

  • 1/2 tsp ground cumin

  • 1/4 tsp dried oregano

  • 1 tbsp olive oil

  • 1/2 cup black beans, canned, drained and rinsed

  • 1/3 cup brown rice, uncooked

  • 1/4 cup red bell pepper, diced

  • 2 tbsp red onion, finely diced

  • 1/4 medium avocado, sliced

  • 1 tbsp fresh cilantro, chopped

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper

Instructions
  • 1

    Combine 2 tbsp orange juice, 1 tbsp lime juice, 1 minced garlic clove, 1/4 tsp cumin, 1/4 tsp oregano, and 1/4 tsp salt in a small bowl to create the marinade.

  • 2

    Place 4 oz chicken breast in the marinade, ensuring it's well-coated. Let marinate for at least 10 minutes while preparing other components.

  • 3

    Rinse 1/3 cup brown rice under cold water, then cook according to package instructions (typically 2:1 water to rice ratio, simmer for 20 minutes until tender).

  • 4

    Heat 1/2 tbsp olive oil in a small skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant.

  • 5

    Add 1/2 cup black beans, 1/4 tsp cumin, and a pinch of salt to the skillet. Cook for 3-4 minutes, stirring occasionally, then remove from heat.

  • 6

    Heat remaining 1/2 tbsp olive oil in another skillet over medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side until internal temperature reaches 165°F (74°C).

  • 7

    While chicken cooks, combine 1/4 cup diced red bell pepper and 2 tbsp diced red onion in a small bowl.

  • 8

    Once chicken is cooked, let rest for 3 minutes, then slice against the grain.

  • 9

    Assemble the bowl: place cooked rice on the bottom, arrange black beans, sliced chicken, pepper-onion mixture, and 1/4 avocado on top.

  • 10

    Garnish with 1 tbsp chopped cilantro and season with black pepper to taste.

Nutrition Information (per serving)
528
Calories
33g
Protein
59g
Carbs
18g
Fat
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