Chicken Burrito Bowl

Prep time: 1 hour

Makes 4 servings

Ingredients

1 tsp. cumin

1 tsp. black pepper

¾ cup orange juice

2 tbsp. lime juice

1 tsp. honey

1 tsp. reduced-sodium soy sauce

2 chicken breasts

1 tbsp. olive oil

1 cup yellow onion, diced

2 tbsp. minced garlic, divided

1 can no-salt-added black beans

1 cup store-bought fresh mango salsa

2 cups cooked brown rice

Instructions

1. In a large bowl, mix cumin, black pepper, orange juice, lime juice, honey, and soy sauce. Pour into 1-gallon resealable plastic bag and add chicken. Marinate for 30 minutes or overnight.

2. When ready to cook rice bowls, add olive oil, onion, and garlic to a pot over medium heat. Sauté until onion is translucent.

3. Add can of black beans (do not drain) and cook until thickened, about 15 minutes.

4. Meanwhile, heat a pan over medium-high heat. Add chicken breast and marinade and cook for 5 minutes. Flip chicken and cook until heated through, another 5 to 19 minutes. Dice chicken into bite-size cubes.

5. Serve in bowls, with ½ cup cooked brown rice, ½ cup black beans, ½ chicken breast, and ¼ cup mango salsa on top. Serve immediately.

Related: Strawberry Mango Salsa

Nutrition Facts (per ¼ cup) Calories: 410; Fat: 7 g; Protein: 23 g; Carbohydrates: 59 g; Dietary fiber: 10 g; Sodium: 630 mg

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Reference: Intermountain Health. “Cuban Mojo Chicken and Black Bean Rice Bowl,” 2015. Cooking Your Weigh to Health. PDF file.