Sheet Pan Cuban Chicken and Black Bean Rice Bowl.

Step 1

Preheat the oven to 425 degrees F.On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, soy sauce, garlic, oregano, cumin, cayenne, orange juice + zest, and lime juice + zest. Season to taste with salt and pepper. Toss well to evenly coat the chicken. Add the onions and bell peppers and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper. Arrange everything in an even layer. Transfer to the oven. Roast for 20-25 minutes, tossing halfway through cooking until the chicken is cooked through and the onions have caramelized. Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.To serve, spoon the rice into bowls and top with black beans, chicken, peppers, and onions. Add avocado and the mango salsa to each bowl. Enjoy!

Step 2

Prepare as directed above through step 3. Divide the rice among 4-6 storage containers and arrange the black beans chicken, peppers, and onions on top. Store the salsa and avocado separately and add just before serving. Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days. Before serving, warm each bowl, if desired, and top with mango salsa and avocado.