Cuban Chicken and Black Bean Quinoa Bowls

What you need:

For the chicken:

• 1 tsp. cumin
• 3 cloves minced garlic
• 1 red chile, seeded
• Pinch of pepper
• 3/4 cup lemon juice
• Juice of 4 limes and zest of 1 lime
• 1 tsp. honey
• 1 tsp. soy sauce
• 1/4 cup chopped cilantro
• 1 lb. chicken breast, cut into bite size pieces

For the black beans and quinoa:

• 2 Tbsp. olive oil, plus some
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 1/2 cups dry quinoa
• 3 cups chicken broth
• 2 cups black beans, rinsed and drained
• 2 cloves minced garlic
• Salt and pepper to taste

For the bananas and mango:

• 2 Tbsp. coconut oil
• 2 bananas, sliced
• Chili powder
• 1 mango, diced
• 1 red chile, seeded and diced
• Juice of half a lime
• 1/4 cup chopped cilantro

For the mojo sauce:

• Half of the marinade
• 1/4 cup lemon juice
• 2 Tbsp. unsalted butter
• Chopped cilantro

Directions:

1. For the chicken: Add cumin, garlic, red chile, pepper, 3/4 cup lemon juice, lime juice, lime zest, honey, soy sauce, and cilantro to a blender.
2. Blend until smooth. Then split in half.
3. Place half in a zipper bag or bowl with chopped chicken. Toss to coat. Refrigerate for 20 minutes at least to marinate. Reserve other half.
4. For the black beans and quinoa: In a large skillet, heat oil over medium-high heat. Add onion and cook for 5 to 10 minutes until onion is softened.
5. Add red bell pepper and quinoa. Cook for 5 more minutes until pepper is soft and quinoa is lightly toasted.
6. Add chicken broth. Bring to a boil, then cover and reduce heat to low. Simmer for 25 to 30 minutes or until quinoa is cooked and fluffy.
7. Scoot the cooked quinoa to the side and add a drizzle of oil if needed. Then add black beans, garlic, salt, and pepper. Cook until heated through.
8. For the bananas and mango: Add coconut oil to a nonstick skillet and melt over medium to medium-high heat.
9. Add banana slices and season with chili powder. Fry for 4 to 5 minutes on each side until browned. Reduce heat if browning too quickly. Remove to a plate and season with salt.
10. In a bowl, mix together mango, red chile, lime juice, and cilantro.
11. For the chicken: Add a drizzle of olive oil in a large skillet over medium-heat. Cook chicken in two batches.
12. For the mojo sauce: After chicken is done and set aside with foil tented over the top, add remaining half of marinade and 1/4 cup lemon juice to the skillet.
13. Bring to a boil and then add 2 Tbsp. butter. Cook for about 5 minutes or until slightly reduced. Stir in cilantro.
14. For serving, divide quinoa and black beans between bowls. Top with chicken, bananas, and mango. Drizzle with mojo sauce.

Recipe slightly adapted from Half Baked Harvest

Posted on Fantastical Sharing of Recipes