Cuban Chicken Rice Bowl
Cuban Chicken Rice Bowl is an easy 20 minute weeknight dinner recipe perfect for healthy meal prep. The combination of pineapple, avocado, rice and beans paired with the Cuban spiced chicken is delicious!
Servings: 3
Calories: 515kcal
Ingredients
- 1 Tbsp. olive oil
- 1 lb. boneless skinless chicken breasts
- pinch salt and pepper
- 1 c. cooked brown rice 1 microwave cup
- 1/3 c. rinsed black beans
- 1 c. fresh pineapple cubed
- 1 avocado chopped
- 1 lime
Mojo Pan Sauce
- 1 tsp. chopped garlic
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/4 tsp. salt
- 1 orange juiced
- 2 tsp soy sauce
Instructions
- Add the olive oil to a skillet over medium-high heat. Season the chicken with salt and pepper and add to the oil when it is glistening. Cook the chicken on each side for 5-6 minutes, or until the internal temperature is 165°
- While the chicken is cooking, chop the pineapple and avocado. Toss the avocado with the juice of a 1/2 lime, so it doesn't brown.
- Remove the cooked chicken from the pan and set aside so it can rest for a few minutes.
- Return the pan to medium heat and add the diced garlic, cumin and oregano. Cook for one minute and add the salt, orange juice and soy sauce. Cook until the sauce is reduced by half.
- While the sauce is cooking, microwave the rice and mix with the black beans.
- Assemble the bowls, each with 1/3 of the pineapple, avocado, rice & beans and chicken. Top the chicken with the Mojo sauce and serve with the remaining half of lime, cut into wedges.
Nutrition
Serving: 1grams | Calories: 515kcal | Carbohydrates: 48g | Protein: 38g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 669mg | Fiber: 11g | Sugar: 12g