Cuban Chicken and Black Bean – Quinoa Bowls are flavor-packed, healthful, comforting and sure to brighten up your day! It’s like a tropical getaway in a bowl!
Cuban Chicken and Black Bean – Quinoa Bowls start with cubed chicken marinated in a mojo-style combination of lime juice, orange juice, garlic, cumin and one of my new favorite ingredients—the Fresno chile. Fresnos look like jalapenos except they are red in color, can be hotter and have a more fruity, smoky taste.
The trickiest part of this dish is cooking the quinoa. Although I frequently cook quinoa for clients, I find it challenging to cook properly simply by following the package instructions. Most package directions have you cover it and cook it like rice.
Tips for cooking quinoa:
- The method I’ve found that works best is to leave the cover off while it’s simmering so I can watch it.
- After approximately 15 to 17 minutes and much of the water has been absorbed or cooked out and the “germ” begins to appear, that’s when I cover it.
- I then let it stand off the heat for 10 to 12 minutes. Quinoa is cooked when the germ is fully released and it’s fluffy and tender.
- I’ve noticed different brands of quinoa cook up differently. The brand of quinoa I have the best luck with is Ancient Harvest. It’s pre-rinsed to remove the saponin and then dried again. A little more expensive, but seriously….excellent results every time.
- If you’d rather not go to the trouble, fully cooked quinoa can be found in the freezer section near the vegetables at many grocery stores. Brown rice may also be substituted for the quinoa.
The list of ingredients may look lengthy, but once prepped, this dish comes together quickly and the steps are not difficult. This recipe is perfectly scaled for two. Because of the separate components, it’s an easy dish for you and your loved one to share duties and prepare together.
A garnish of fresh cilantro, mango, sliced chiles and lime wedges adds the perfect finishing touch to this Cuban-inspired dish.
For more winning chicken dinners, be sure to try my:
- Chicken with 40 Cloves of Garlic
- Walnut-Crusted Chicken with Pomegranate Sauce
- Grilled Citrus Chicken with Spicy Basil Chimichurri
- Chicken Scallopini with Roasted Vegetable Ratatouille
- Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
- Chicken Marrakesh with Jeweled Couscous
- Curry Braised Chicken Thighs
- Korean Braised Chicken Thighs
Cuban Chicken and Black Bean - Quinoa Bowls
Ingredients
Chicken
- ¼ cup fresh orange juice - about 1 large
- 2 tablespoons fresh lime juice - about 1 large
- 2 tablespoons olive oil
- 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
- ½ cup chicken broth
Quinoa
- 1 ½ cups water or chicken broth
- 2 scallions - white and light green part only, finely chopped
- 1 large lime - zested
- 2 cloves garlic - minced
- Salt and freshly ground black pepper - to taste
- ¾ cup quinoa - rinsed
Black Beans
- 2 tablespoons olive oil
- ½ medium onion - finely chopped
- ½ medium red bell pepper - finely chopped
- 2 cloves garlic - minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 can (15-ounce0 black beans - drained but not rinsed
- ½ cup chicken broth
- Salt and freshly ground black pepper - to taste
For Serving
- Chopped fresh cilantro
- Chopped fresh mango
- Sliced red chiles - such as Fresno
- Lime wedges
Instructions
Chicken
- 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 for 1 hour.
- Cook the 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.
Quinoa
- 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.
Black Beans
- 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.
- TO SERVE: Divide chicken, beans and quinoa evenly between two bowls. Top with chopped fresh cilantro, mango, sliced chiles and lime wedges.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Michele @ Alwayzbakin says
Carol, this looks fabulous! And the pictures are beautiful. I wish I could reach in with a fork. lol
Kristen @ A Mind Full Mom says
This is a beautiful dish and everything in it, I love! Pinned and can’t wait to make.
Carol says
Thanks, Kristen! Hope you enjoy as much as we did!
Ahu says
What a colorful dish, I bet the flavors are just as vivid! It looks beautiful. 🙂