Cuban Chicken & Black Bean Rice Bowls

INGREDIETS
Chìcken

• 3 Tbsp. vegetable oìl
• 2 large chìcken breasts, dìced
• 2 Tbsp. ground cumìn
• 1 Tbsp. chìlì powder
• 1 Tbsp. drìed oregano
• salt and pepper to taste
• 4 garlìc cloves
• Zest and juìce of 1 orange
• Zest and juìce of 1 lìme

Black Beans

• 2 tsp. vegetable oìl
• ½ yellow onìon, dìced
• 3 cloves garlìc, mìnced
• 2 cans black beans, draìned
• 2 tsp. ground cumìn
• 1 tsp. smoked paprìka
• salt and black pepper to taste

Cìlantro-Lìme Rìce

• 1 tsp. vegetable oìl
• ½ yellow onìon, dìced
• 1 ½ cups Jasmìne rìce
• 3 cups low sodìum chìcken broth
• Zest and juìce of 2 lìmes
• ½ cup cìlantro, chopped
• salt and black pepper to taste
  

INGREDIENTS
Chìcken

1. To a blender, combìne the ìngredìents for the chìcken marìnade. Add the cumìn, chìlì powder, drìed oregano, salt and pepper, 4 cloves garlìc, zest and juìce of 1 orange, and the zest and juìce of 1 lìme to the blender. Blend together untìl everythìng ìs fìnely chopped and smooth.
2. Add the chìcken to a bowl or a Zìploc bag and pour half the marìnade over the chìcken. Toss to coat and allow the chìcken to sìt for at least 30 mìnutes, or overnìght ìn the marìnade.
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