Orange Chili Chicken with Black Beans
Elevate your dinner game with this vibrant and flavorful Orange Chili Chicken with Black Beans! Juicy, marinated chicken breasts are infused with a zesty blend of freshly squeezed orange juice, a hint of honey, and a kick of red chili flakes, then seared to golden perfection. Served alongside a hearty black bean medley cooked with sautéed red bell peppers, onions, and warming cumin, this dish masterfully balances sweet, tangy, and spicy notes. A drizzle of the rich, reduced marinade and a garnish of cilantro and lime wedges add a fresh finishing touch. Ready in under an hour, this protein-packed, low-sodium recipe is perfect for busy weeknights or impressing guests with its vibrant presentation and bold flavors.
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Recipe Information
Ingredients
- 4 pieces Chicken breast, boneless and skinless
- 1 cup Orange juice, freshly squeezed
- 1 teaspoon Orange zest
- 2 tablespoons Honey
- 3 tablespoons Soy sauce, low-sodium
- 2 cloves Garlic, minced
- 1 teaspoon Red chili flakes
- 2 tablespoons Olive oil
- 1 can (15 oz) Black beans, canned, rinsed and drained
- 1 medium Red bell pepper, diced
- 1 small Onion, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
In a medium bowl, prepare the marinade by combining orange juice, orange zest, honey, soy sauce, minced garlic, and red chili flakes. Mix well.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal or cover, and refrigerate for 20 minutes.
While the chicken marinates, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 3-4 minutes.
Stir in the ground cumin, black beans, salt, and black pepper. Cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside, keeping warm.
Remove the chicken from the marinade, discarding the used portion. Heat the remaining 1 tablespoon of olive oil in a clean skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from the skillet and allow the chicken to rest for 5 minutes.
In the same skillet, pour in the reserved marinade and bring it to a boil. Reduce the heat and simmer for 2-3 minutes until slightly thickened, stirring frequently.
Slice the chicken breasts and drizzle the thickened marinade over the top.
Serve the chicken alongside the black bean mixture. Garnish with fresh cilantro and a lime wedge on each plate.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5175 mg | 225% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 63.7 g | ||
| Protein | 248.6 g | 497% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 333 mg | 26% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4055 mg | 86% | |
*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.
