Sheet Pan Cuban Chicken and Black Bean Rice Bowl.
This Sheet Pan Cuban Chicken and Black Bean Rice Bowl is bursting with vibrant flavors and easy to make, perfect for a quick, colorful, and healthy meal!
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.