Sheet Pan Cuban and Black Bean Rice Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1½ lbs boneless skinless chicken breasts, cut into 1 inch cubes
  • ¼ cup extra-virgin olive oil, divided
  • 2 Tbsp low sodium soy sauce
  • 3 cloves garlic, minced
  • 2 Tbsp fresh chopped oregano
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 2 Tbsp orange zest, and orange juice
  • zest and juice of 1 lime
  • ½ tsp salt and black pepper
  • 1 onion, thinly sliced
  • 2 red or orange bell pepper, sliced
  • 4½ cups steamed brown rice
  • 2 (15 oz) can low-sodium black beans, drained and rinsed
  • 1 avocado, sliced
Mango Salsa:
  • 2 mangoes, diced
  • 2 red fresno pepper, seeded and chopped
  • ½ cup fresh cilantro, chopped
  • juice of 1 lime
  1. Preheat 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 and zest, and lime juice and zest, salt, and pepper. Toss well to coat. Add the onions and bell peppers and toss with the remaining 2 tablespoons olive oil. Spread chicken and vegetables in an even layer.
  3. Roast for 20-25 minutes, tossing halfway through, cooking until the chicken is cooked through.
  4. Meanwhile, combine all ingredients for the salsa in a bowl and toss to combine.
  5. To serve, spoon ¾ cup rice into bowls and top with black beans, chicken, peppers, and onions. Add avocado and the mango salsa to each bowl and serve.
Recipe from Half Baked Harvest
Nutrition Information
Serving size: ¾ cup rice with heaping cup of chicken and vegetables, ½ cup beans, ⅓ cup salsa, ⅙ avocado Calories: 584 Fat: 17.3 Carbohydrates: 74.0 Sugar: 11.7 Sodium: 696 Fiber: 16.8 Protein: 36.3 Cholesterol: 55
Recipe by Prevention RD at