Mojo Chicken Bowl with Black Beans and Corn

Tender chicken breast coated in a zesty garlic-lime mojo, served with warm black beans and sweet corn, for a vibrant and quick Cuban-inspired meal in a bowl.

• Prep: 8 min
• Cook: 12 min
• Total: 20 min
• Servings: 1
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $2.56/serving

Dietary

• Soy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• Dairy-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• sauté
• quick
• healthy
• savory
• tangy
• fresh

Ingredients

• 0.25 pound chicken breast (cut into 1-inch pieces)
• 1 tablespoon lime juice
• 2 clove garlic (minced)
• 0.25 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 tablespoon olive oil
• 0.75 cup black beans (rinsed and drained)
• 0.5 cup canned corn (drained)
• 1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. In a small bowl, whisk together 1 tablespoon fresh lime juice, 2 minced garlic cloves, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to create the mojo marinade.
2. Add 1/4 pound chicken breast pieces to the marinade and toss to coat. Let sit for 5 minutes.
3. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and lightly browned, about 6-8 minutes.
4. While chicken cooks, heat 3/4 cup rinsed and drained black beans and 1/2 cup drained canned corn in a small saucepan or microwave until warm.
5. Once chicken is cooked, divide the black beans and corn into a serving bowl. Top with the mojo chicken. Garnish with 1 tablespoon chopped fresh cilantro if desired.

Notes

Ensure chicken is cooked through before serving. You can use pre-cooked chicken for even faster preparation.

Nutrition (per serving)

• Calories: 513
• Protein: 38.2 g
• Carbohydrates: 47.7 g
• Fat: 18.5 g
• Fiber: 10.4 g
• Sodium: 1515 mg
• Saturated Fat: 2.5 g
• Sugar: 6.4 g
• Cholesterol: 80 mg