Next Post
Whole Wheat Dutch Baby with Meyer Lemon Whipped Ricotta.
This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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!
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.
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!
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.
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.
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
- zest and juice of 1 lime
- kosher salt and black pepper
- 1 sweet onion, thinly sliced
- 2 red or orange bell pepper, sliced
- 3 cups steamed white or brown rice
- 1 can (14 ounce) black beans drained and rinsed
- 1 avocado, sliced
Mango Salsa
- 1 mango, diced
- 1 red fresno pepper, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
Instructions
- 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.
Made this last night with the coconut rice as someone else suggested. Overall – loved it! Took me much longer than 20 min to prep, but maybe I’m slow – btwn mincing, deseeding, peeling, slicing, chopping, picking oregano leaves off the stem, zesting, squeezing – you get the idea, it took a while. Anyway, my son and I really loved the fresh flavors, but I should’ve gone with my gut and not used quite as much lime. I noticed there was much more lime zest than the orange, and perhaps that was the point, but, it overpowered the dish for us. And who knows, maybe it’s because I used a larger lime, but the ratio was definitely more than the orange zest. I plan to make it again, but will remember to go lighter on the lime zest next time. Thanks for a unique, healthy recipe!
Hi Rachel! I am really glad this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
This dish is fantastic! So easy to make and full of flavor! The citrus and cumin pair perfectly to make wonderully flavorful chicken. The peppers get a nice char (I did finish them under broil for a minute). When you add the beans, rice and salsa you end up with a flavor winner!
Thank you so much Annie! I am really glad this recipe turned out so well for you! xTieghan
This recipe was AMAZING! The flavors of the lime and orange with the sweet, spicy kick of the mango salsa blended with the cilantro is incredible! My only changes were to cut the oil in half (to save on calories!) and I used a jalapeño in the mango salsa since I couldn’t find a Fresno pepper. Delicious! And definitely going on my menu rotation.
Love that! Thank you for trying this one, Paige! xTieghan
So fabulous! I’ve been making so many of your recipes lately this one may be one of my favorites! Sheet pan recipes are the best! The only modification that I made was to reduce the amount of Fresno pepper in the salsa because several in my family really don’t like things spicy. I thought the mango salsa was divine!
Love that!! Thank you for trying this recipe, Anderson! xTieghan
I was really looking forward to this dish but was a bit disappointed. I found the dish really dry. It needs a sauce to drizzle on the rice. Also, not a fan of beans, right out of the can. They need to be heated with some sauce.
Hi Daniella! I am really sorry this did not turn out as expected. Is there any questions I can help with? Please let me know! xTieghan
Our family also found it dry, loved the mango salsa. Wish it had a sauce to pair with it. If I do make it again I will try using Chicken Thighs.
This was terrific! Made it for the first time tonight and it was immediately requested to become a regular in our dinner rotation. The sauce for the chicken was so good, next time I might double that as my family wanted more to drizzle on top. Great combination of flavors! Looking forward to trying some of your other bowls 🙂
Hi Peg! That is amazing to hear! Thank you so much for trying this recipe! xTieghan
One of my favorite meals! This recipe is so versatile: I’ve made the salsa with peaches, nectarines, pineapple, or mango. And I usually add a chopped chipotle pepper in adobo instead of jalapeño (because it’s not something I keep on hand). The chicken is so delicious, but we don’t eat a lot of meat so I usually make it with cauliflower and it’s fabulous. Thanks for a great recipe!
Thank you Lisa!! I am really glad you enjoyed this one! xTieghan
I have made this several times and we LOVE it, thank you so much!
Thank you so much Sher! I am really glad this turned out so well for you! xTieghan
This sounds delicious! How do you think this would do in the slow cooker? I would leave the chicken whole. Would I need to add extra liquid? Thank you in advance!
HI! Yes, I would add 1 cup water or broth if you are cooking in the slow cooker. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was really good and so quick and easy to make! The only thing I’d do differently is add a bit more chicken. I followed the recipe for six servings so we could have leftovers but there wasn’t enough chicken.
I am so glad this recipe turned out so well for you Whitney! Thank you so much for trying it! xTieghan
This was so good. Left out the avocado which was a mistake. The recipe needs something creamy
I hope you love it more with the avocado! Thank you Rachel! xTieghan
This was very tasty! I added a simple lime coleslaw and it really rounded the meal out. Will definitely make this again. Thank you for posting!!
Thank you so much Lauren! I am really happy to hear that! xTieghan
This turned out great – I’ve made it a couple of times for my family! I just wish mangoes weren’t so hit or miss in Texas… The first time, the mango salsa was AMAZING. Next time, the mangos were ridiculously ripe. And I have no idea how to pick a good one!
Hi Lindy! I usually go by how soft the mango is and it usually tells. Sorry I cannot help much! I am so glad you loved this though! Hopefully you get some good, fresh mangos!! xTieghan
This was great! Easy to prepare, good flavor. I doubled the peppers and ate with lime/cumin sour cream.
Thank you Jenna! So glad you enjoyed this! xTieghan
This was delicious! Great flavor for the chicken and overall. The only thing was the red Fresno pepper was extremely spicy so I switched to a jalapeño!
No surprise this was delicious!
Thank you so much Tess! xTieghan