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Cuban Chicken and Black Bean Quinoa Bowls

Carol | From A Chef\'s Kitchen
  • 4036 minutes
  • Serves 2 to 3

INGREDIENTS

CHICKEN

1/4 cup

fresh orange juice (about 1 large orange)

2 tbsp

fresh lime juice (about 1 large lime)

2 tbsp

olive oil

1 tsp

honey

1

red chile, (such as Fresno), chopped

3 cloves

garlic, minced

1 tsp

ground cumin

1/2 tsp

salt

freshly ground black pepper,

2

boneless skinless chicken breast halves, cut into 1-inch cubes

1/2 cup

chicken broth

QUINOA

1 1/2 cups

water or chicken broth

2

scallions, white and light green part only, finely chopped

Zest of 1 large lime

2 cloves

garlic, minced

salt and black pepper,

3/4 cup

quinoa, rinsed

BLACK BEANS

2 tbsp

olive oil

1/2

medium onion, finely chopped

1/2

medium red bell pepper, finely chopped

2 cloves

garlic, minced

1 tsp

chili powder

1/2 tsp

ground cumin

1 can

black beans, drained but not rinsed

1/2 cup

chicken broth

salt and black pepper,

FOR SERVING

Chopped fresh cilantro

Chopped fresh mango

Sliced red chiles, such as Fresno

Lime wedges