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Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas

Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas

The ultimate comfort food, Cuban Chicken and Black Bean Quinoa Bowls with Fried Bananas is a delightful blend of flavors. With tender chicken, protein-packed black beans, and sweet fried bananas, this easy weeknight dinner will satisfy your cravings. Make it tonight for a dish everyone will love!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Cuban
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon Cumin
  • 3 cloves Garlic minced or grated
  • 1 red chile Red Chile seeded
  • good pinch Pepper
  • 3/4 cup Orange Juice divided
  • 4 limes The juice of 4 limes + 1 lime zested
  • 1 teaspoon Honey
  • 1 teaspoon Soy Sauce
  • 1/4 cup Cilantro
  • 1 pound Boneless Chicken Breast cut into bite size pieces
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1 onion Onion chopped
  • 1 red pepper Red Pepper chopped
  • 1 1/2 cups Dry Quinoa
  • 2 cups Cooked Black Beans rinsed + drained if using canned
  • 2 cloves Garlic minced or grated
  • Salt and Pepper to taste
  • 2 bananas Bananas sliced + chili powder if desired
  • 2 tablespoons Coconut Oil
  • 1 mango Mango diced
  • 1 red chile Red Chile seeded + chopped
  • 1/2 of 1 lime Lime Juice
  • 1/4 cup Cilantro chopped

Equipment

  • Saucepan
  • Skillet
  • Grater
  • Wooden Spoon
  • Chef's Knife
  • Peeler
  • Cutting Board
  • Mixing Bowl
  • Large Pot
  • Frying Pan
  • Blender

Method
 

  1. To a blender, add the cumin, garlic, red chile, pinch of pepper, orange juice, the juice of 4 limes, honey, soy sauce, and cilantro. Blend until everything is finely chopped and smooth. Next, add the chicken to a bowl or a ziplock bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for 20 minutes, or even overnight, in the marinade.
  2. Meanwhile, work on the quinoa. Heat a large high sided skillet over medium-high heat. Once hot add the olive oil and onion. Cook for 5-10 minutes or until the onion is soft. Add the red pepper and quinoa, cook another five minutes until the red pepper is soft and the quinoa is lightly toasted.
  3. Now pour in 3 cups of water or chicken broth, bring the mixture to a boil, cover and then simmer over low heat for 25-30 minutes or until the quinoa is cooked and fluffy. Once the quinoa is done cooking, scoot it over to the side and add another drizzle of olive oil to the skillet if needed, add the black beans, garlic, salt and pepper. Cook until warmed through. Alternately, you may just stir the black beans into the quinoa.
  4. While the quinoa cooks, fry the bananas. Remove the peels from the bananas and slice into 1/2 inch thick slices. Set a skillet over medium to medium-high heat and add the coconut oil. Lay down your banana slices and sprinkle with chili powder if using, fry for 4-5 minutes on each side. Be sure to watch the heat and turn it down if the bananas are browning too quickly.
  5. Add the mango, red chile, lime juice and cilantro to a bowl. Toss well.
  6. To cook the chicken, heat a large skillet over medium-high heat. Once the pan is hot, add a drizzle of olive oil. Add half the chicken and cook, 3-5 minutes or until browned all over and cooked throughout. Remove and repeat with the remaining chicken.
  7. Once all the chicken is cooked, cover with foil. Add the remaining marinade + 1/4 cup orange juice to the skillet and bring to a boil. Add the butter and cook about 5 minutes or until reduced slightly. Stir in some chopped cilantro if desired.
  8. To serve, divide the quinoa among bowls. Top with chicken, black beans, mangos, and bananas. Drizzle with the the mojo sauce and chopped cilantro if desired.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain texture.
Freezing: You can freeze the cooked quinoa and black beans separately. They’ll hold up well for up to three months.
Pairing: Serve this dish with a simple green salad or some warm tortillas for a complete meal.
Customize: Feel free to switch up the vegetables! Try adding zucchini, corn, or even some diced avocado.
Spice Level: Adjust the heat by adding more or less red chile to your marinade.
Garnish: Don’t skip the garnish! Fresh cilantro not only adds color but also enhances the flavors.