Yucatan Achiote Chicken Bowls with Radish-Cucumber Salad

Name: Yucatan Achiote Chicken Bowls with Radish-Cucumber Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 2 tablespoon achiote paste; 0.5 cup orange juice; 1 tablespoon white vinegar; 4 clove garlic (minced); 1 yellow onion (1/2 medium diced, 1/4 small thinly sliced); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.5 cup chicken broth; 2 tablespoon olive oil; 1.5 teaspoon kosher salt; 0.5 teaspoon black pepper; 1.5 cup white rice; 3 cup water; 1 cucumber (thinly sliced); 6 radishes (thinly sliced); 1 lime (juiced); 0.25 cup fresh cilantro (chopped)

Tender chicken pieces bathed in a vibrant, earthy achiote sauce, served over fluffy white rice and complemented by a refreshing cucumber and radish salad.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $5.88/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
2 tablespoon achiote paste
0.5 cup orange juice
1 tablespoon white vinegar
4 clove garlic (minced)
1 yellow onion (1/2 medium diced, 1/4 small thinly sliced)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.5 cup chicken broth
2 tablespoon olive oil
1.5 teaspoon kosher salt
0.5 teaspoon black pepper
1.5 cup white rice
3 cup water
1 cucumber (thinly sliced)
6 radishes (thinly sliced)
1 lime (juiced)
0.25 cup fresh cilantro (chopped)

Instructions

Combine the achiote paste, orange juice, white vinegar, minced garlic, 1/2 medium diced yellow onion, 3/4 teaspoon ground cumin, dried oregano, 1/2 cup chicken broth, and 1/2 teaspoon kosher salt in a small bowl. Whisk until smooth to create the achiote marinade. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken breast cubes with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the seasoned chicken to the hot skillet and cook for 3-4 minutes, browning on all sides.
Pour the achiote marinade over the chicken, stirring to coat. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook for 7-8 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
While the chicken cooks, prepare the white rice. In a medium saucepan, combine the 1 1/2 cups white rice, 3 cups water, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
For the salad, in a small bowl, combine the thinly sliced cucumber, thinly sliced radishes, 1/4 small thinly sliced yellow onion, and 1/4 cup chopped fresh cilantro. Drizzle with the lime juice and remaining 1 tablespoon olive oil. Toss gently to combine and season with a pinch of kosher salt to taste.
Serve the Yucatan Achiote Chicken over fluffy white rice, topped with a generous spoonful of the refreshing Radish-Cucumber Salad. Garnish with extra fresh cilantro if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave or a skillet, adding a splash of broth or water if needed to keep the chicken moist. This dish is excellent for meal prep.

Nutrition (per serving)

Calories: 651
Protein: 73.8 g
Carbohydrates: 61.2 g
Fat: 12 g
Fiber: 2.6 g
Sodium: 820 mg
Saturated Fat: 2.1 g
Sugar: 12 g
Cholesterol: 150 mg