Cuban Chicken and Black Bean Rice Bowls

Chicken

• 3 Tbsp. vegetable oil
• 2 large chicken breasts, diced
• 2 Tbsp. ground cumin
• 1 Tbsp. chili powder
• 1 Tbsp. dried oregano
• salt and pepper to taste
• 4 garlic cloves
• Zest and juice of 1 orange
• Zest and juice of 1 lime

Black Beans

• 2 tsp. vegetable oil
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 2 cans black beans, drained
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• salt and black pepper to taste

Cilantro-Lime Rice

• 1 tsp. vegetable oil
• ½ yellow onion, diced
• 1 ½ cups Jasmine rice
• 3 cups low sodium chicken broth
• Zest and juice of 2 limes
• ½ cup cilantro, chopped
• salt and black pepper to taste

Instructions

Chicken

1. To a blender, combine the ingredients for the chicken marinade. Add the cumin, chili powder, dried oregano, salt and pepper, 4 cloves garlic, zest and juice of 1 orange, and the zest and juice of 1 lime to the blender. Blend together until everything is finely chopped and smooth.
2. Add the chicken to a bowl or a Ziploc bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for at least 30 minutes, or overnight in the marinade.
3. Heat a large skillet with vegetable oil over medium-high heat. Once the pan is hot add the chicken and cook, 10-12 minutes or until browned all over and cooked throughout. Add the remaining marinade to the skillet and cook until it has reduced slightly, about 5 minutes.