Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
  • 1/4 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
  • 1/2 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
  • 1 mango, diced
  • 1 red fresno pepper, seeded and chopped
  • 1/4 cup fresh cilantro, chopped
  • juice of 1 lime

Instruction

  • 1. Preheat the 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 + zest, and lime juice + zest. Season to taste with salt and pepper. Toss well to evenly coat the chicken. Add the onions and bell peppers and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange everything in an even layer. Transfer to the oven. Roast for 20-25 minutes, tossing halfway through cooking until the chicken is cooked through and the onions have caramelized. 3. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.4. To serve, spoon the rice into bowls and top with black beans, chicken, peppers, and onions. Add avocado and the mango salsa to each bowl. Enjoy!