Description
Delight in these vibrant Cuban Chicken & Black Bean Rice Bowls, featuring perfectly seasoned grilled chicken breasts paired with a colorful mix of black beans, corn, bell peppers, and red onion. Enhanced with fresh lime juice, cilantro, and creamy avocado, this dish is a nutritious and flavorful bowl perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon fresh lime juice
Rice & Vegetables
- 2 cups cooked white rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
Garnish
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 tablespoon fresh lime juice (for garnish)
- 1/4 teaspoon ground cumin (for garnish)
Instructions
- Preheat Skillet: Heat a large skillet over medium heat to prepare for cooking the chicken.
- Season Chicken: While the skillet heats, evenly season both sides of the chicken breasts with ground cumin, paprika, cinnamon, chili powder, garlic powder, onion powder, black pepper, and salt to infuse robust Cuban flavors.
- Heat Oil: Once the skillet is hot, add olive oil and swirl it around to coat the skillet bottom, preventing sticking and aiding even cooking.
- Cook Chicken: Place chicken breasts in the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F, ensuring juicy and fully cooked chicken.
- Remove Chicken: Take the chicken breasts off the skillet and place them on a cutting board to rest.
- Rest and Slice Chicken: Allow the chicken to rest for a few minutes to retain juices, then slice into thin strips.
- Mix Rice and Veggies: In a large bowl, combine cooked rice, black beans, corn kernels, diced red bell pepper, and diced red onion.
- Toss Ingredients: Mix the rice and vegetable mixture thoroughly until all ingredients are evenly distributed.
- Combine Chicken and Rice: Add the sliced chicken strips to the rice and vegetable mixture.
- Add Lime Juice: Drizzle 1 tablespoon of fresh lime juice over the combined mixture, then toss again to meld flavors.
- Assemble Bowls: Transfer the mixed chicken and rice into individual serving bowls.
- Garnish with Cilantro: Sprinkle chopped fresh cilantro over each bowl for an aromatic, fresh finish.
- Add Avocado Slices: Top each bowl with slices of creamy avocado to add richness and texture.
- Flavor Boost: Lightly sprinkle a pinch of ground cumin over each bowl for added warmth and complexity.
- Final Lime Drizzle: Drizzle a little more fresh lime juice atop each bowl to brighten and balance the flavors further.
Notes
- For extra heat, add a dash of hot sauce or sprinkle crushed red pepper flakes.
- Use brown rice for a whole grain alternative, adjusting cook times accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Fresh lime juice can be substituted with lemon juice if unavailable.
