Cuban Chicken Bowl (Print Version)
Tender chicken, black beans, and rice get a zippy lime finish for a colorful Cuban-style meal.
# Ingredients:
→ Chicken Marinade
01 -
2 tablespoons olive oil
02 -
1 teaspoon ground cumin
03 -
1 teaspoon garlic powder
04 -
Juice from 2 limes
05 -
4 boneless chicken breasts with no skin
→ Rice
06 -
2 cups water
07 -
1 cup white long-grain rice
→ Beans
08 -
1 can (425 g) of black beans, rinsed
09 -
Pinch of salt
10 -
Small bit of ground cumin
→ Garnish
11 -
Zest of lime, add as much as you like
12 -
1/4 cup chopped fresh cilantro
# Steps:
01 -
Start with rice in each bowl. Top that with the chicken, sliced up, and cover it with warm black beans. Sprinkle plenty of cilantro and add a squeeze of lime juice over the top.
02 -
Fire up your grill or get your grill pan nice and hot on medium-high. Pull the chicken out of the marinade, and grill each piece about 6 to 7 minutes per side. Once they're cooked through, let the chicken hang out for a few before slicing across the grain.
03 -
Pour your rinsed beans into a small pot. Toss in a pinch of salt and a little cumin. Warm them up over medium, stir every now and then, and take them off once they're heated through, should take about 5 minutes.
04 -
Give the rice a good rinse under cold water until it looks clear. Dump it in a pot with water, bring that to a boil, then cover and drop the heat. Let it cook about 18 minutes on low until all the water vanishes and the rice is fluffy.
05 -
In a big bowl, mix the lime juice, garlic powder, cumin, and olive oil together. Toss in the chicken breasts, making sure they get covered all around. Pop a lid or some plastic over the bowl and stick it in the fridge for at least half an hour.
# Notes:
01 -
Letting chicken sit a few minutes after grilling locks in the juices.