Description
This Cilantro Orange Chicken with Rice and Beans recipe is a flavor-packed dish with zesty citrus notes and savory grilled chicken served over a bed of rice and beans. It’s a vibrant and satisfying meal that’s perfect for a Latin-inspired dinner.
Ingredients
Scale
Marinade:
- 1/2 cup fresh orange juice
- 2 tablespoons lime juice
- 1 tablespoon orange zest
- 3 cloves garlic (minced)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Chicken and Assembly:
- 1 1/2 pounds boneless skinless chicken thighs
- 2 cups cooked white rice
- 1 (15 oz) can black beans (drained and rinsed)
- 1/4 cup chopped red onion
- Lime wedges and extra cilantro for garnish
Instructions
- Marinate the Chicken: Combine all marinade ingredients in a bowl or zip-top bag. Add chicken thighs and marinate for at least 30 minutes.
- Cook the Chicken: Preheat grill or skillet, cook chicken for 6–7 minutes per side until cooked through. Let rest before slicing.
- Prepare Rice and Beans: Warm black beans, mix with cooked rice and red onion.
- Serve: Divide rice and beans among plates, top with sliced chicken, and garnish with lime wedges and cilantro.
Notes
- For added spice, include a minced jalapeño in the marinade.
- Chicken breasts can be used instead, adjusting cook time accordingly.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 5g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 115mg
