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Keeping it colorful today with this Sheet Pan Cuban Chicken and Black Bean Rice Bowl. Spicy citrus seasoned chicken that’s inspired by cuban flavors, for an easy meal that’s healthy, and truly delicious. Complete each bowl with steamed rice, black beans, homemade mango salsa, and avocado. This dinner is packed with fresh flavors and healthy ingredients, great for any night of the week. Bonus? This easily doubles as a meal prep style recipe that can be cooked ahead, packed-up, and kept handy for busy days.

overhead photo of Sheet Pan Cuban Chicken and Black Bean Rice Bowl and avocado and limes on surface

You know what’s funny? I’ve rewritten parts of this post multiple times, and I’ve now circled back, after writing out the end. Sometimes I find it easier to write the things I know I NEED to say, then go back, reread, and adjust. It helps to get my thoughts down, then organize later. This probably is not the correct way to write, but I guess you do what works for you, right?

Anyway, after a weekend spent writing, I think my brain is a little frazzled and not as fresh as I’d like for it to be. I was supposed to spend the weekend in Aspen for X-Games, since Red was competing. Honestly, I don’t go to watch many snowboard competitions. But X-Games is one I always try to make it out to, since it’s in Colorado and so nearby. I’ve gone every year Red’s competed. Unfortunately, I had to bail out this year in order to meet some work deadlines.

Not going to lie, I was a little bummed. I ended up watching the live stream of the event. I’m SO proud of Red…and very relieved that he smoothly landed all but one run. That kid will never not impress me. He’s always putting his best foot forward and loving life while at it. And he’s always been able to bring a smile to my face, which if you know me can sometimes be harder than you may think.

Since I spent the weekend writing, I’m really excited to be spending the week mostly in the kitchen. And mostly behind my camera, yeah!

I’m also very happy to finally be sharing this recipe, as it’s a good one.

raw chicken before baking

Sheet Pan Cuban Chicken on sheet pan

I realized the other week that it’s been a while since I shared a good meal prep style recipe. I can sometimes get tunnel vision and focus solely on the things I’m craving, which right now is pretty much, pizza, pasta, pizza, and soup. Lot’s of soup actually.

Can you blame me though? It is legitimately so freezing outside. All I want to do come the end of a long snowy day is curl up in a blanket with my favorite comfort foods. Tell me you know the feeling?

What I sometimes forget is that chicken and rice are also comfort foods. They can be just as satisfying at the end of a long day as a casserole. In an effort to add a touch of tropical flare, and a good amount of color to my life, I created this Cuban inspired bowl. Which just so happens to be perfect for meal prepping. Which is great for this week ahead, as it’s going to be a busy one. Full of recipe photoshoots for a big project we’ve been working on, conference calls, and one of our first “real” meetings at the studio.

It’s always nice during crazy weeks to have a few meals prepped and ready to go in the fridge. Just one less thing on the to-do list, which is always welcome these days!

overhead close up photo of Sheet Pan Cuban Chicken and Black Bean Rice Bowl

It’s probably no secret, but I love using sheet pans (did you catch last weeks sheet pan salmon??). They save me from washing dish after dish. Life is made easier when you can cook your entire meal (or most of it anyway) together on ONE pan.

Yes, please.

Alright, here are the details.

Working on your trusty sheet pan, season some cubed chicken with lots of fresh citrus, oregano, cumin, and spicy cayenne. Add onions and bell peppers and cook everything together until the chicken is cooked throughout and those onions are broken down and caramelized.

While that’s happening, make a batch of rice and mix up a quick mango salsa. By the time the chicken is done cooking, the rice should be ready and the salsa mixed up. Combine everything together with some black beans and avocado and your bowl is complete.

Super simple, super flavorful. My favorite part is the mango salsa. But that’s probably no surprise to you guys, since you all know how much I adore fruit salsa.

side angled photo of Sheet Pan Cuban Chicken and Black Bean Rice Bowl

As mentioned above, you can prep this all on a Sunday or Monday. Then pack it up into your favorite meal prep containers to take to work for lunch. Or save at home, for a fast and healthy dinner any night of the week.

Complete perfection. Enjoy and happy Monday guys!

overhead photo of Sheet Pan Cuban Chicken and Black Bean Rice Bowl

If you make this cuban chicken bowl, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Cuban Chicken and Black Bean Rice Bowl.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Calories Per Serving: 651 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Mango Salsa


  • 1. Preheat the oven to 425 degrees F.
    2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, soy sauce, garlic, oregano, cumin, cayenne, orange juice + zest, and lime juice + zest. Season to taste with salt and pepper. Toss well to evenly coat the chicken. Add the onions and bell peppers and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange everything in an even layer. Transfer to the oven. Roast for 20-25 minutes, tossing halfway through cooking until the chicken is cooked through and the onions have caramelized. 
    3. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
    4. To serve, spoon the rice into bowls and top with black beans, chicken, peppers, and onions. Add avocado and the mango salsa to each bowl. Enjoy! 

To Meal Prep

  • 1. Prepare as directed above through step 3. 
    2. Divide the rice among 4-6 storage containers and arrange the black beans chicken, peppers, and onions on top. Store the salsa and avocado separately and add just before serving. 
    3. Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days. 
    4. Before serving, warm each bowl, if desired, and top with mango salsa and avocado.
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horizontal photo of Sheet Pan Cuban Chicken and Black Bean Rice Bowl

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Recipe Rating

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  1. 4 stars
    I really liked this recipe and it works great for leftovers and meal prep and is Mediterranean diet compliant. The flavors are very complex with the citrus, spices, herbs, and fresh mango. It was fairly easy and quick to make. The only reason I gave it 4 instead of 5 stars is that it’s a bit heavy on the cumin for others in my household but that can easily be adjusted.

    1. Hi Heidi,
      Fantastic! So glad to hear that your family enjoyed this dish, I appreciate you making it! xT

  2. I have not tried this yet. I do not like beans of any sort and am wondering what you would suggest to substitute in their place?

    Thank you,

    1. Hey Laura,
      No big deal, I would just skip them! Let me know if you have any other questions, I hope you love this recipe! xx

      1. 5 stars
        Made this for dinner tonight! Turned out great & we really loved it! Ended up using a jalapeño instead of the Fresno pepper in the mango salsa – still turned out delicious!

        1. Hi Audrey,
          Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx

  3. 5 stars
    I used two oranges to get 2 tablespoons of zest. Wasn’t sure how much of the juice I should use. I used the juice of both oranges. That was the only part that was unclear. Also, prep time took me more like 40 minutes to cut/prep the ingredients, not 20 minutes.

  4. 5 stars
    Made this tonight and it was amazing!!! Thank you so much you really helped me feel so good at cooking and your recipes are so perfect. The right amount of flavor, spice, freshness and healthy too!

    1. Hey Michele,
      Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️

    1. Hey Cecilia,
      Sure that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  5. So excited to try this tomorrow night! Would marinating the chicken in the sauce make it extra flavorful? And could I make a second batch of the sauce (without the chicken) and add corn starch to make it a thick sauce to add on top?

    1. Hey Lauren,
      Yes to both, these would work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. 5 stars
        It was absolutely amazing! It’s now one of my boyfriend’s favorite dishes! I did end up marinating the chicken for a few hours before and also made the extra sauce. It was super easy to make and I LOVED the mango on top!

        1. Hey Lauren,
          Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan

  6. 5 stars
    I made this recipe last night and thought wow this is absolutely incredible and then remembered that I had made it previously but somehow I remembered it differently. Went back through my “saved” recipes and sure enough there it was only different. The original had potato in it and wasn’t served on rice and beans. Both are keepers – the original for my hubby, as he’s not very adventurous, and the second just for me. And it’s so super that I can get both versions from one recipe! Thanks so much I am a truly happy woman.

  7. Plan to make this tonight! Have everything prepped and ready but was wondering if you have tried it with cauliflower rice. Wondering if it would be as good, or if white or brown rice will better match the flavors. Thanks!

    1. Hey Anderson,
      I’ve not tried this with cauliflower rice, but if that’s something you enjoy go for it! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Katie,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

    1. Hey Judy,
      Yes, I would heat the beans:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. Delicious! I made this for my family tonight and everyone from my 10 month old, 4 year old, 6 year old and hubby loved it!!!