Sheet Pan Cuban Chicken and Black Bean Rice Bowl

There’s something magical about the ease of a one-pan meal, and that’s precisely what I love about Sheet Pan Cuban Chicken and Black Bean Rice Bowl. Picture this: it’s a busy weeknight, and the last thing I want to do is spend hours in the kitchen. Instead, I can toss everything onto a baking sheet, let the oven do its thing, and enjoy a flavorful meal without the fuss. The vibrant colors of the vegetables combined with the zesty chicken create a dish that’s as pleasing to the eyes as it is to the palate.

Every time I make this dish, I’m transported to a sunny Cuban street, where the aromas of citrus and spices fill the air. The fusion of flavors in Sheet Pan Cuban Chicken and Black Bean Rice Bowl invigorates my senses, reminding me of the joy of cooking with fresh ingredients. Family gatherings are a perfect occasion to serve this delightful meal, as it caters to all tastes with its variety of toppings and textures.

Whether it’s a casual dinner or a special celebration, Sheet Pan Cuban Chicken and Black Bean Rice Bowl brings everyone together around the table. And the best part? The clean-up is a breeze! Just one pan means more time to relax and savor the company of loved ones. I can hardly wait for you to experience this wonderful dish that has become a staple in my kitchen.

What You’ll Need for Sheet Pan Cuban Chicken and Black Bean Rice Bowl

The ingredients for this recipe come together to create a beautiful and satisfying dish. Fresh produce, lean protein, and flavorful spices are the backbone of this meal. Each ingredient plays a crucial role in building the layers of flavor, while also contributing to a nutritious profile.

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes – The star of the show! Tender and juicy pieces of chicken that soak up the delicious marinade.
• 1/4 cup extra virgin olive oil – For roasting and adding a rich flavor to the dish.
• 2 tablespoons low sodium soy sauce – Provides umami and depth.
• 3 cloves garlic, minced or grated – Adds a pungent aroma and robust flavor.
• 2 tablespoons fresh chopped oregano – A fragrant herb that complements the dish beautifully.
• 1 teaspoon ground cumin – Brings a warm, earthy flavor that enhances the chicken.
• 1/2 teaspoon cayenne pepper – For a touch of heat that balances the other flavors.
• 2 tablespoons orange zest and juice – Brightens the dish with its citrusy notes.
• 1 lime, zest and juice – Adds refreshing acidity to the mix.
• Kosher salt and black pepper – Essential seasonings to elevate the flavor.
• 1 sweet onion, thinly sliced – Adds sweetness and caramelizes beautifully in the oven.
• 2 red or orange bell peppers, sliced – For color, crunch, and sweetness.
• 3 cups steamed white or brown rice – A hearty base for the bowl.
• 1 can (14 ounce) black beans, drained and rinsed – Adds protein and fiber.
• 1 avocado, sliced – Creamy and rich, perfect for topping.
• 1 mango, diced – Sweet and juicy for a tropical twist.
• 1 red fresno pepper, seeded and chopped – For an extra kick and color.
• 1/4 cup fresh cilantro, chopped – For freshness and garnish.
• 1 lime, juice – Brightens everything up.

Directions for Sheet Pan Cuban Chicken and Black Bean Rice Bowl

Making the Sheet Pan Cuban Chicken and Black Bean Rice Bowl is a delightful experience that fills your kitchen with incredible aromas. The steps are straightforward, and the outcome is nothing short of delicious. Let’s dive into the preparation!

1. Preheat the oven to 425 degrees F. It’s important to ensure the oven is hot enough to roast the ingredients perfectly.
2. On a rimmed baking sheet, combine the chicken cubes, 2 tablespoons of olive oil, soy sauce, garlic, oregano, cumin, cayenne pepper, orange juice, and zest, along with the lime juice and zest. Season with kosher salt and black pepper to taste. Toss everything well to coat the chicken evenly with the marinade.
3. Add the onions and sliced bell peppers to the baking sheet. Drizzle the remaining 2 tablespoons of olive oil over the vegetables, adding a pinch of salt and pepper as well. Toss to combine, ensuring every piece is coated.
4. Arrange the mixture in an even layer on the sheet to allow even cooking. Transfer the baking sheet to the oven and roast for 20 to 25 minutes. Halfway through, toss the ingredients gently to promote even roasting. You’ll know it’s done when the chicken is cooked through and the onions are beautifully caramelized.
5. While the chicken is roasting, prepare the salsa. In a mixing bowl, combine diced mango, chopped fresno pepper, chopped cilantro, and a squeeze of lime juice. Toss everything together and set it aside to let the flavors meld.
6. Once the chicken and vegetables are done roasting, remove the baking sheet from the oven. It should look golden and delicious!
7. To serve, spoon the warm rice into bowls. Top each bowl generously with black beans, the roasted chicken, peppers, and onions from the baking sheet.
8. Finish by adding slices of avocado and a generous scoop of the salsa on top of each bowl. Enjoy your vibrant meal!
9. For meal prep, divide the rice among 4 to 6 storage containers. Arrange the black beans, chicken, peppers, and onions on top. Keep the salsa and avocado separate until ready to serve for optimal freshness.
10. Every bite of this dish offers a mix of flavors and textures that’s both satisfying and refreshing. Warm each bowl before serving if desired, and top with additional mango salsa and avocado for a delicious finish.

Ways to Adapt This Recipe

There are countless ways to make Sheet Pan Cuban Chicken and Black Bean Rice Bowl your own! Here are some tips to consider while preparing this delightful dish.

• Storage: Store leftovers in airtight containers in the fridge for up to 4 to 5 days to enjoy later.
• Freezing: Yes, you can freeze the assembled bowls! Just keep the toppings separate to maintain freshness.
• Variations: Swap out the chicken for tofu or shrimp for a different protein option.
• Serving options: Serve it in wraps or lettuce cups for a fun twist on presentation.
• Custom toppings: Experiment with toppings like cheese, jalapeños, or other fresh herbs.

What to Pair With Sheet Pan Cuban Chicken and Black Bean Rice Bowl

When serving Sheet Pan Cuban Chicken and Black Bean Rice Bowl, the options for sides and accompaniments are plentiful. Here are some delightful pairings to consider:

• Fresh Salad: A simple green salad with a citrus vinaigrette complements the flavors beautifully.
• Mango Salsa: Serve extra mango salsa on the side to enhance the dish’s tropical notes.
• Grilled Corn: Grilled corn on the cob adds a sweet and smoky element to your meal.
• Refried Beans: For an authentic touch, serve a side of refried beans for extra protein and flavor.
• Plantains: Fried or baked plantains can add a sweet counterpoint to the savory elements of the dish.
• Occasions: This dish shines at gatherings or casual weeknight dinners, making it perfect for any occasion.
• Storage tips: If you have leftovers, store them in separate containers for easy reheating and serving the next day.

FAQ

Conclusion

The Sheet Pan Cuban Chicken and Black Bean Rice Bowl truly shines with its vibrant flavors and ease of preparation. It’s a dish that not only satisfies your hunger but also brings joy to the table with its colorful presentation. I encourage you to try this recipe and experience the delightful combination of ingredients that make it so special. You’ll find yourself making it time and again!

Sheet Pan Cuban Chicken and Black Bean Rice Bowl

Craving something vibrant and fulfilling? The Sheet Pan Cuban Chicken and Black Bean Rice Bowl is the ultimate weeknight dinner! With juicy chicken, zesty veggies, and flavorful black beans, every bite is a fiesta of deliciousness. Perfect for a busy evening, this dish is not only easy to make but also sure to impress. Make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Cuban

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds chicken breasts cut into 1 inch cubes
• 1/4 cup olive oil
• 2 tablespoons soy sauce low sodium
• 3 cloves garlic minced or grated
• 2 tablespoons oregano fresh chopped
• 1 teaspoon cumin ground
• 1/2 teaspoon cayenne pepper
• 2 tablespoons orange zest and orange juice
• 1 lime zest and juice
• kosher salt and black pepper
• 1 sweet onion thinly sliced
• 2 bell peppers red or orange, sliced
• 3 cups rice steamed white or brown
• 1 can (14 ounce) black beans drained and rinsed
• 1 avocado sliced
• 1 mango diced
• 1 fresno pepper seeded and chopped
• 1/4 cup cilantro fresh chopped
• 1 lime juice

Equipment

• Chef's Knife
• Grater
• Cutting Board
• Baking Sheet
• Oven

Method

 

1. 1. Preheat the oven to 425 degrees F.2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, soy sauce, garlic, oregano, cumin, cayenne, orange juice + zest, and lime juice + zest. Season to taste with salt and pepper. Toss well to evenly coat the chicken. Add the onions and bell peppers and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange everything in an even layer. Transfer to the oven. Roast for 20-25 minutes, tossing halfway through cooking until the chicken is cooked through and the onions have caramelized.3. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.4. To serve, spoon the rice into bowls and top with black beans, chicken, peppers, and onions. Add avocado and the mango salsa to each bowl. Enjoy!
2. 1. Prepare as directed above through step 3.2. Divide the rice among 4-6 storage containers and arrange the black beans chicken, peppers, and onions on top. Store the salsa and avocado separately and add just before serving.3. Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days.4. Before serving, warm each bowl, if desired, and top with mango salsa and avocado.

Notes

• Storage: Store leftovers in airtight containers in the fridge for up to 4 to 5 days to enjoy later.
• Freezing: Yes, you can freeze the assembled bowls! Just keep the toppings separate to maintain freshness.
• Variations: Swap out the chicken for tofu or shrimp for a different protein option.
• Serving options: Serve it in wraps or lettuce cups for a fun twist on presentation.
• Custom toppings: Experiment with toppings like cheese, jalapeños, or other fresh herbs.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.