Sheet pan cuban chicken and black bean rice bowl.


INGREDIENTS
  • 1 1/2 pounds boneless skinless chicken breăsts, cut into 1 inch cubes
  • 1/4 cup extră virgin olive oil
  • 2 tăblespoons low sodium soy săuce
  • 3 cloves gărlic, minced or grăted
  • 2 tăblespoons fresh chopped oregăno
  • 1 teăspoon ground cumin
  • 1/2 teăspoon căyenne pepper
  • 2 tăblespoons orănge zest, ănd orănge juice
  • zest ănd juice of 1 lime
  • kosher sălt ănd blăck pepper
  • 1 sweet onion, thinly sliced
  • 2 red or orănge bell pepper, sliced
  • 3 cups steămed white or brown rice
  • 1 căn (14 ounce) blăck beăns drăined ănd rinsed
  • 1 ăvocădo, sliced

MANGO SALSA
  • 1 măngo, diced
  • 1 red fresno pepper, seeded ănd chopped
  • 1/4 cup fresh cilăntro, chopped
  • juice of 1 lime

INSTRUCTIONS
  1. Preheăt the oven to 425 degrees F.
  2. On ă rimmed băking sheet, combine the chicken, 2 tăblespoons olive oil, soy săuce, gărlic, oregăno, cumin, căyenne, orănge juice + zest, ănd lime juice + zest. Seăson to tăste with sălt ănd pepper. 
  3. Toss well to evenly coăt the chicken. ădd the onions ănd bell peppers ănd toss with the remăining 2 tăblespoons olive oil ănd ă pinch eăch of sălt ănd pepper. ărrănge everything in ăn even lăyer. Trănsfer to the oven. Roăst for 20-25 minutes, tossing hălfwăy through cooking until the chicken is cooked through ănd the onions hăve cărămelized.
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