Get ready to tantalize your taste buds with a vibrant dish that brings the flavors of Cuba right to your kitchen! Our Cuban Chicken and Black Bean Quinoa Bowls are not just a feast for the eyes; they are packed with protein, fiber, and a burst of zesty goodness. In just 45 minutes, you can whip up a nutritious meal that will impress family and friends alike. Whether you're looking for a quick weeknight dinner or a healthy lunch option, this recipe has got you covered. Dive into the details below and discover how to create this delicious bowl of sunshine!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Cuban
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups chicken broth
- 1 lb chicken breast
- 1 can black beans, drained and rinsed
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa cooks, season chicken breasts with cumin, paprika, salt, and pepper on both sides.
- Heat a large skillet over medium-high heat with a drizzle of olive oil. Add chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and let rest for 5 minutes, then slice into thin strips.
- In the same skillet, sauté diced onions and bell peppers until softened, about 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in black beans and heat through for 2-3 minutes.
- Fluff the cooked quinoa with a fork and divide among four serving bowls.
- Top quinoa with sliced chicken, sautéed vegetables, and black beans.
- Garnish with fresh chopped cilantro and serve immediately.
Tips
- Rinse Your Quinoa: Always rinse quinoa thoroughly before cooking to remove its natural coating, called saponin, which can give a bitter taste.
- Perfectly Cooked Quinoa: Use chicken broth instead of water for cooking quinoa to infuse it with additional flavor. Keep an eye on the cooking time to ensure it’s fluffy and not mushy.
- Seasoning the Chicken: Don’t skimp on seasoning! Let the cumin and paprika marinate on the chicken for a few minutes before cooking to enhance the flavors.
- Sautéing Vegetables: For added depth, consider adding a splash of lime juice to the sautéed onions and bell peppers right before serving.
- Resting the Chicken: Allow the chicken to rest for a few minutes after cooking before slicing. This helps retain its juices, making each bite tender and succulent.
- Garnish for Freshness: Fresh cilantro adds a burst of flavor and a pop of color to your bowls. Feel free to add avocado slices or a dollop of sour cream for extra creaminess!
- Meal Prep Friendly: This recipe is perfect for meal prep! Store individual portions in airtight containers for a quick and healthy lunch throughout the week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 40g
Protein: 35g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 85mg
