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Cuban Chicken Rice Bowls

Cuban Chicken Rice Bowls with Mojo Sauce and Avocado-Pineapple Salsa

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On the menu Apr 14 — Apr 20

In this recipe, Chef Elana turned to the vibrant flavors of Cuba to bring a burst of brightness to the dinner table. Hearty rice and black beans serve as the base for juicy shredded chicken tossed in a blend of fresh orange juice, garlic, oregano, and cumin—Elana's version of traditional Cuban mojo sauce. It's all topped with a fresh salsa of creamy avocado and pineapple.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 590
  • Protein 50g
  • Total Carb 55g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • black beans
    • 1 can
    • black beans
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • navel orange
    • 1
    • navel orange
  • lime
    • 1
    • lime
  • cilantro
    • 1/8 ounce
    • cilantro
  • garlic
    • 2 cloves
    • garlic
  • pineapple
    • 1 container
    • pineapple
  • avocado
    • 1
    • avocado
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • dried oregano
    • 1/4 teaspoon
    • dried oregano
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan