If you’re looking for a vibrant and flavorful dish that brings the essence of Cuban cuisine right to your dinner table, then the Sheet Pan Cuban Chicken and Black Bean Rice Bowl is the answer. This recipe is not only easy to make but also a feast for the eyes and the taste buds. With juicy, marinated chicken, sweet peppers, and a colorful assortment of toppings, it’s perfect for both busy weeknights and special occasions. Plus, everything cooks on a single sheet pan, making cleanup a breeze.
Why I Love This Recipe
I adore the Sheet Pan Cuban Chicken and Black Bean Rice Bowl for so many reasons! First and foremost, the marinade is a game-changer. The combination of citrusy orange and lime with fragrant garlic and fresh herbs infuses the chicken with an irresistible flavor that transports you straight to the streets of Havana. The vibrant colors from the bell peppers and the toppings not only make the dish visually stunning but also add layers of flavor and texture. It’s a wholesome meal packed with protein, veggies, and healthy fats from the avocado, making it a balanced choice for any day of the week. Plus, the fact that it’s made on a single sheet pan means less time cleaning up and more time enjoying your delicious meal!
What You’ll Gather
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- 2 tablespoons low sodium soy sauce
- 3 cloves garlic, minced or grated
- 2 tablespoons fresh chopped oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 tablespoons orange zest and orange juice
- zest and juice of 1 lime
- kosher salt and black pepper to taste
- 1 sweet onion, thinly sliced
- 2 red or orange bell peppers, sliced
- 3 cups steamed white or brown rice
- 1 can (14 ounces) black beans, drained and rinsed
- 1 avocado, sliced
- 1 mango, diced
- 1 red Fresno pepper, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
Equipment & Tools
- Sheet Pan: A large, rimmed baking sheet to cook the chicken and vegetables.
- Mixing Bowl: For marinating the chicken and mixing the ingredients.
- Knife and Cutting Board: Essential for chopping vegetables and chicken.
- Measuring Cups and Spoons: Accurate measurements ensure the best flavor.
- Spatula or Tongs: For flipping the chicken and veggies halfway through cooking.
Sheet Pan Cuban Chicken and Black Bean Rice Bowl. Made Stepwise
Step 1: Marinate the Chicken
In a large mixing bowl, combine the extra virgin olive oil, low sodium soy sauce, minced garlic, chopped oregano, ground cumin, cayenne pepper, orange zest, orange juice, lime zest, lime juice, kosher salt, and black pepper. Whisk together until well-combined. Add the cubed chicken to the marinade, making sure each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
Step 2: Prepare the Vegetables
While the chicken marinates, prepare the sweet onion and bell peppers by slicing them into thin strips. This allows them to cook evenly and absorb the delicious flavors.
Step 3: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help get a beautiful char on the chicken and vegetables, enhancing their flavors.
Step 4: Arrange on the Sheet Pan
Once the chicken has marinated, take it out of the refrigerator. On a large sheet pan, spread out the marinated chicken, sliced onions, and bell peppers in a single layer. Ensure everything is evenly distributed to cook evenly.
Step 5: Roast the Chicken and Vegetables
Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Toss the ingredients halfway through cooking for even roasting.
Step 6: Prepare the Rice and Beans
While the chicken and vegetables are roasting, prepare your rice according to package instructions. Once the rice is done, stir in the drained black beans to warm them up.
Step 7: Assemble the Bowls
Once the chicken and vegetables are ready, remove the sheet pan from the oven. To assemble, start with a generous scoop of rice and black beans at the bottom of each bowl. Top it with the roasted chicken and vegetables.
Step 8: Add Fresh Toppings
Finish off your bowls with sliced avocado, diced mango, chopped Fresno pepper, and fresh cilantro. Squeeze extra lime juice over the top for a burst of freshness.
Texture-Safe Substitutions
- Chicken: Substitute with tofu or tempeh for a plant-based option.
- Black Beans: Swap with chickpeas or kidney beans if preferred.
- Rice: Use quinoa or cauliflower rice for a lower-carb option.
- Vegetables: Feel free to add or replace with zucchini, corn, or asparagus.
What Not to Do
To ensure your Sheet Pan Cuban Chicken and Black Bean Rice Bowl turns out perfectly, avoid the following common mistakes:
- Don’t skip the marinating step; it’s crucial for flavor.
- Avoid overcrowding the sheet pan as this can lead to steaming instead of roasting.
- Do not overcook the chicken; it should be tender and juicy, not dry.
- Skip the toppings at your own risk; they add essential freshness and flavor!
Refrigerate, Freeze, Reheat
If you have leftovers (which is unlikely but possible!), here’s how to store them:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: If you want to store longer, freeze the chicken and vegetables separately from the rice in freezer-safe containers for up to 3 months.
- Reheat: Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick meal.
Popular Questions
Can I use different types of chicken parts for this recipe?
Yes! You can use boneless skinless thighs or even chicken tenders. Just adjust the cooking time as needed.
Is this recipe gluten-free?
Yes, simply substitute the low sodium soy sauce with a gluten-free soy sauce or tamari to keep it gluten-free.
Can I make this ahead of time?
Absolutely! You can marinate the chicken the night before and store it in the refrigerator. Just roast it the next day for a quick meal.
What can I serve with the Sheet Pan Cuban Chicken and Black Bean Rice Bowl?
This dish is hearty enough on its own, but you could serve it with a side of plantain chips or a fresh green salad for added crunch and nutrition.
Because You Liked This
Wrap-Up
The Sheet Pan Cuban Chicken and Black Bean Rice Bowl is a delightful way to bring a taste of the tropics to your kitchen. With its zesty flavors, colorful ingredients, and easy preparation, it’s bound to become a favorite in your meal rotation. Whether you’re cooking for family or enjoying a meal prep day, this dish is sure to impress. The combination of roasted chicken and vibrant veggies over a bed of rice topped with fresh ingredients is not only comforting but also nourishing. So grab your ingredients and get ready to savor a bowl filled with joy and flavor!
Sheet Pan Cuban Chicken and Black Bean Rice Bowl.
Equipment
- Sheet Pan
- Mixing Bowl
- Knife and cutting board
- Measuring cups and spoons
- Spatula or tongs
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- 2 tablespoons low sodium soy sauce
- 3 cloves garlic minced or grated
- 2 tablespoons fresh chopped oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 tablespoons orange zest and orange juice
- 1 zest and juice of lime 1 lime
- kosher salt and black pepper to taste
- 1 sweet onion thinly sliced
- 2 red or orange bell peppers sliced
- 3 cups steamed white or brown rice
- 14 ounces black beans 1 can, drained and rinsed
- 1 avocado sliced
- 1 mango diced
- 1 red Fresno pepper seeded and chopped
- 1/4 cup fresh cilantro chopped
- 1 lime juice juice of 1 lime
Instructions
- In a large mixing bowl, combine the extra virgin olive oil, low sodium soy sauce, minced garlic, chopped oregano, ground cumin, cayenne pepper, orange zest, orange juice, lime zest, lime juice, kosher salt, and black pepper. Whisk together until well-combined. Add the cubed chicken to the marinade, making sure each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
- While the chicken marinates, prepare the sweet onion and bell peppers by slicing them into thin strips. This allows them to cook evenly and absorb the delicious flavors.
- Preheat your oven to 425°F (220°C). This high temperature will help get a beautiful char on the chicken and vegetables, enhancing their flavors.
- Once the chicken has marinated, take it out of the refrigerator. On a large sheet pan, spread out the marinated chicken, sliced onions, and bell peppers in a single layer. Ensure everything is evenly distributed to cook evenly.
- Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Toss the ingredients halfway through cooking for even roasting.
- While the chicken and vegetables are roasting, prepare your rice according to package instructions. Once the rice is done, stir in the drained black beans to warm them up.
- Once the chicken and vegetables are ready, remove the sheet pan from the oven. To assemble, start with a generous scoop of rice and black beans at the bottom of each bowl. Top it with the roasted chicken and vegetables.
- Finish off your bowls with sliced avocado, diced mango, chopped Fresno pepper, and fresh cilantro. Squeeze extra lime juice over the top for a burst of freshness.
Notes
- Marinate the chicken for at least 30 minutes to maximize flavor infusion.
- Avoid overcrowding the sheet pan to ensure proper roasting and caramelization.
- Store leftovers in separate containers to maintain freshness when freezing.
- Substitute chicken with tofu or tempeh for a vegetarian version.
- Use gluten-free soy sauce or tamari for a gluten-free version.
