Cuban Chicken Black Bean Bowls (Print)
Marinated chicken, black beans, and rice with a fresh lime finish create a vibrant Cuban-inspired meal.
# Ingredients:
→ Chicken Marinade
01 -
4 boneless, skinless chicken breasts
02 -
Juice of 2 fresh limes
03 -
1 teaspoon garlic powder
04 -
1 teaspoon ground cumin
05 -
2 tablespoons olive oil
→ Rice
06 -
1 cup long-grain white rice
07 -
2 cups water
→ Beans
08 -
1 can (425 g) black beans, rinsed
09 -
Pinch ground cumin
10 -
Pinch salt
→ Garnish
11 -
1/4 cup fresh cilantro, chopped
12 -
Extra lime juice, to taste
# Steps:
01 -
Whisk together lime juice, garlic powder, ground cumin, and olive oil in a bowl. Add chicken breasts to the mixture, ensuring even coating. Cover and refrigerate for at least 30 minutes.
02 -
Rinse white rice under cold water until it runs clear. In a saucepan, combine rice with water, bring to a boil, then cover and reduce heat. Simmer for 18 minutes until rice is tender and water is absorbed.
03 -
Transfer rinsed black beans to a small pot. Add a pinch of cumin and salt. Heat over medium for 5 minutes, stirring occasionally, until warmed through.
04 -
Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6–7 minutes per side, or until fully cooked through. Let the cooked chicken rest for a few minutes, then slice across the grain.
05 -
Spoon rice into serving bowls, layer with sliced grilled chicken and warm black beans. Garnish each bowl with chopped cilantro and a squeeze of fresh lime juice.
# Additional Notes:
01 -
Resting the grilled chicken before slicing helps retain its juiciness.