Description
These Cuban Chicken & Black Bean Rice Bowls are a vibrant and flavorful meal option that combines tender marinated chicken, hearty black beans, creamy avocado, and fresh veggies over a bed of rice.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- juice of 1 lime
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Black Beans:
- 1 (15 oz) can black beans, drained and rinsed
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 1 clove garlic, minced
- ½ teaspoon cumin
- salt and pepper to taste
For the Bowls:
- 2 cups cooked white or brown rice
- 1 cup corn (fresh, canned, or thawed frozen)
- 1 avocado, sliced
- ½ cup diced tomatoes or pico de gallo
- ¼ cup chopped fresh cilantro
- lime wedges, for serving
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lime juice, garlic, cumin, oregano, paprika, salt, and pepper. Add the chicken and toss to coat. Marinate for at least 20 minutes.
- Prepare the Black Beans: Sauté onion in olive oil, then add garlic and black beans. Season with cumin, salt, and pepper. Simmer until warmed through.
- Cook the Chicken: Grill the marinated chicken until fully cooked and seared. Slice and set aside.
- Assemble the Bowls: Divide rice among bowls. Top with chicken, black beans, corn, avocado, tomatoes, and cilantro. Serve with lime wedges.
Notes
- You can customize with pickled onions, lettuce, or hot sauce.
- For meal prep, store components separately and assemble before serving.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 85 mg
