Black Bean Chicken Bowl with Citrus Vinaigrette
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 104 milligrams
- Sodium
- 688 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 7 grams
- Protein
- 30 grams
- Sugar
- 3 grams
- Total: 30 min
- Active: 30 min
Ingredients
1 cup converted white rice
1/4 cup orange juice
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
3/4 teaspoon dried oregano
1 small red bell pepper, chopped
1 15-ounce can black beans, drained and rinsed
4 cloves garlic, finely chopped
3/4 teaspoon ground cumin
1/2 cup fresh cilantro, roughly chopped, plus more for topping
Directions
- Preheat the broiler. Cook the rice as the label directs; cover and set aside to keep warm. Meanwhile, whisk the orange juice, 3 tablespoons each vinegar and olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Toss the chicken with 3 tablespoons of the vinaigrette, 1/2 teaspoon oregano and a pinch of salt on a rimmed baking sheet (set aside the remaining vinaigrette). Let marinate at room temperature, 10 minutes.
- Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the beans, garlic, cumin and remaining 1/4 teaspoon oregano; season with salt and pepper. Cook, stirring, until the garlic is just softened, 1 minute. Add 2/3 cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are softened but still saucy, 3 to 5 minutes. Remove from the heat and stir in the cilantro.
- Meanwhile, broil the chicken until lightly charred and cooked through, 8 to 10 minutes. Top each serving of rice with the beans and chicken. Drizzle with the remaining vinaigrette and top with more cilantro.