Sheet Pan Cuban Chicken and Black Bean Rice Bowl

halfbakedharvest.com

Ashleigh Syphers

1 ½ pounds boneless skinless chicken breasts, cut into 1 inch cubes

¼ cup extra virgin olive oil

2 tablespoons low sodium soy sauce

3 cloves garlic, minced or grated

2 tablespoons fresh chopped oregano

1 teaspoon ground cumin

½ teaspoon cayenne pepper

2 tablespoons orange zest, and orange juice

zest and juice of 1 lime

kosher salt and black pepper

1 sweet onion, thinly sliced

2 red or orange bell pepper, sliced

3 cups steamed white or brown rice

1 can (14 ounce) black beans drained and rinsed

1 avocado, sliced

subheading: MANGO SALSA:

1 mango, diced

1 red fresno pepper, seeded and chopped

¼ cup fresh cilantro, chopped

juice of 1 lime

Directions at halfbakedharvest.com

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