Cuban Chicken Rice Bowl

• servings: 3 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

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

Directions

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 is 165°

While the chicken is cooking, chop the pineapple and avocado. Toss the avocado with the juice of a 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 remaining half of lime, cut into wedges.

Nutrition

• Serving Size: 1 g
• Calories: 515 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Cholesterol: 96 mg
• Sodium: 669 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 11 g
• Total Sugars: 12 g
• Protein: 38 g