Cubano Chicken Rice Bowls with Bananas
Transport your taste buds to the vibrant flavors of the Caribbean with these irresistible Cubano Chicken Rice Bowls with Bananas. This unique recipe combines tender, citrus-marinated chicken, perfectly seasoned with cumin, oregano, and garlic, served atop a bed of fluffy white rice cooked in savory chicken broth. Highlighting the tropical flair, sautéed sweet plantains and fresh banana slices add a delightful contrast of textures and flavors, while black beans and a sprinkle of fresh cilantro complete this balanced and colorful meal. Ideal for dinner or meal prep, this flavorful bowl is a creative fusion of sweet and savory, ready to elevate your weeknight menu in just an hour. Serve it up for a healthy, crowd-pleasing dish infused with bold island-inspired flair!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 0.5 cup orange juice
- 2 tablespoons lime juice
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 cup white rice
- 2 cups chicken broth
- 1 piece ripe plantain
- 1 piece banana
- 1 cup black beans
- 0.25 cup fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
In a large bowl, combine orange juice, lime juice, minced garlic, ground cumin, oregano, salt, pepper, and 1 tablespoon of olive oil to make a marinade.
Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.
In a medium saucepan, combine the rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
While the rice cooks, peel and slice the plantain into 1/4-inch-thick rounds.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the plantain slices and cook for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, cook the marinated chicken breasts over medium-high heat for 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing into strips.
Drain and rinse the black beans, then warm them on the stovetop or in the microwave.
To assemble the bowls, divide the cooked rice among four serving bowls. Top each bowl with sliced chicken, cooked plantains, warmed black beans, and banana slices.
Garnish with freshly chopped cilantro and serve immediately. Enjoy your Cubano Chicken Rice Bowls with Bananas!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 15.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
