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!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time15 minutes mins
Course: Entree, Main Course
Cuisine: Cuban
Servings: 3
Calories: 515kcal
- 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
- 1 tsp. chopped garlic
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/4 tsp. salt
- 1 orange juiced
- 2 tsp soy sauce
divide lime between avocado and mojo sauce
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 of 165°
While the chicken is cooking, chop the pineapple and avocado. Toss the avocado with the juice of 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 other half of lime cut into wedges.
Calories: 515kcal | Carbohydrates: 48g | Protein: 38g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 669mg | Potassium: 1244mg | Fiber: 11g | Sugar: 12g | Vitamin A: 310IU | Vitamin C: 77.1mg | Calcium: 96mg | Iron: 3.7mg