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Cuban Chicken Bowls

Prep Time10 mins
Cook Time15 mins
Servings: 4 persons


  • 2 Tbsp olive oil
  • 2 large boneless, skinless chicken breasts, cut into bite size pieces
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1 tsp minced garlic
  • 1 tsp minced onion
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 2 cups cooked white or brown rice (or cilantro-lime quinoa or cauli-rice or cilantro-lime rice)
  • 15 oz. can black beans, warmed
  • Garnish: cilantro or chopped red onions


  • In a large bowl, whisk together the orange juice, lime juice, garlic, onion, cumin and oregano. Add the chicken pieces and gently toss to coat them. *Let marinate for at least 30 minutes in the fridge.
  • Heat the olive oil in a large skillet and add the chicken and marinade to the skillet. Bring to bubbling over high heat, then reduce heat to medium low and saute until chicken is cooked through. Stir often.
  • Cook the rice (or other side) as directed.
  • Warm the black beans. Season with taco seasoning or just some garlic and salt, if preferred.
  • Serve Cuban Chicken Bowls with rice and black beans, and cilantro or chopped red onion garnish.