Page 64
Recipe detail
COSTA RICA-INSPIRED CHICKEN BOWL
Prep
25 Mins
Cook
20 Mins
Serves
4
Macros per serving
Calories
512
Protein
47g
Carbs
54g
Fat
12g
Instructions
5 steps
- 1In a large bowl, whisk together all the marinade ingredients. Add the diced chicken and toss to coat. Cover and marinate in the fridge for at least 20 mins.
- 2While the chicken marinates, prepare the mango salsa by combining all the salsa ingredients in a bowl. Adjust salt and pepper to taste and refrigerate until ready to use.
- 3Cook the marinated chicken in a skillet over medium-high heat for 6–8 minutes, or until fully cooked and slightly caramelized.
- 4In a separate pan, sauté the red and yellow bell peppers, red onion, and minced garlic for 4–5 minutes until slightly softened.
- 5Assemble the bowls by dividing the cooked rice, black beans, sautéed veggies, and chicken evenly among 4 servings. Top with fresh mango salsa, cilantro, and lime wedges. • 567g (1.25 lbs) chicken breast, diced • 4 tablespoons (60ml) fresh lime juice • 4 tablespoons (60ml) orange juice • 2 tablespoons (30ml) olive oil • 4 tablespoons (60ml) low-sodium soy sauce • 4 teaspoons (8g) ground cumin • 4 teaspoons (8g) smoked paprika • 4 teaspoons (8g) garlic powder • 4 teaspoons (8g) onion powder • 2 teaspoons (4g) chili powder • 2 teaspoons (1g) dried oregano • 4 teaspoons (28g) honey • Salt and black pepper, to taste • 200g cooked jasmine rice (approx. 50g per serving) • 220g black beans, drained and rinsed (approx. 55g per serving) • 1 cup (150g) diced red bell pepper • 1 cup (150g) diced yellow bell pepper • 1 cup (150g) diced red onion • 4 garlic cloves, minced • Fresh cilantro and lime wedges, for garnish • 1 cup (165g) diced fresh mango • 1 cup (150g) diced red onion • 4 tablespoons (16g) chopped fresh cilantro • 4 tablespoons (60ml) lime juice • 4 teaspoons (8g) diced jalapeño (optional) • 4 teaspoons (28g) honey or agave nectar • Salt and pepper, to taste