Cuban Chicken and Black Bean Quinoa Bowls

Recipe by From a Chef's Kitchen

Cuban Chicken and Black Bean Quinoa Bowls is a flavor-packed dish with tropical flair that’s healthful, comforting and will brighten up your day!

Ingredients

• chicken
• ¼ cup fresh orange juice (about 1 large orange)
• 2 tablespoons fresh lime juice (about 1 large lime)
• 2 tablespoons olive oil (divided)
• 1 teaspoon honey
• 1 red chile, (such as Fresno) (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon ground cumin
• ½ teaspoon salt
• freshly ground black pepper (to taste)
• 2 boneless skinless chicken breast halves (cut into 1-inch cubes)
• quinoa
• 1½ cups water or chicken broth
• 2 scallions, white and light green part only (finely chopped)
• zest of large lime
• 2 cloves garlic (minced)
• ¾ cup quinoa (rinsed)
• black beans
• 2 tablespoons olive oil (divided)
• ½ medium onion (finely chopped)
• ½ medium red bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoons chili powder
• ½ teaspoon ground cumin
• 1 can (15-ounce) black beans (drained but not rinsed)
• for SERVING
• chopped fresh cilantro
• chopped fresh mango
• sliced red chiles, such as Fresno
• lime wedges
• ½ cup chicken broth
• ½ cup chicken broth

Method

1. CHICKEN:  First, marinate the chicken.  Combine first 9 ingredients in a small zipper-top bag and mix well.  Add the chicken cubes, seal the bag and marinate in the refrigerator 1 hour.
2. QUINOA AND BLACK BEANS:  Meanwhile, prepare the quinoa.  Bring water or broth to a boil.  Add the scallion, lime zest, garlic, salt, black pepper and quinoa.  Simmer uncovered until water is almost absorbed (about 15 minutes) and the germ begins to appear.  Remove from heat, cover and let stand 12-15 minutes.
3. While the quinoa is standing, prepare the black beans.  Heat oil over medium-high heat in a small skillet or saucepan.  Add the onion then reduce heat to medium and cook 3-4 minutes or until beginning to soften.  Add the red bell pepper and continue cooking 4-5 minutes.  Add the garlic, chili powder, ground cumin and stir briefly.  Add the beans and the chicken broth.  Bring to a boil then reduce heat to medium-low and simmer approximately 5 minutes or until thickened.  Keep warm.
4. FINISH CHICKEN:  Remove chicken from marinade; reserve marinade.  Heat a non-stick skillet over medium-high heat.  Add the chicken cubes and brown well on all sides.  Pour marinade into the pan along with ½ cup chicken broth.  Bring to a boil, reduce heat to medium-low and simmer 5-8 minutes or until chicken is cooked through.
5. TO SERVE:  Divide chicken, beans and quinoa evenly between two bowls.  Top with chopped fresh cilantro, mango, sliced chiles and lime wedges.

View the recipe instructions at From a Chef's Kitchen