“Delicious Cuban Dinner for Two: Grilled Mojo Chicken, Black Beans and Rice, and Tropical Mango Salad”

Allergens

None

Ingredients

• 4 boneless, skinless chicken breasts 1 cup fresh lime juice 1/2 cup olive oil 1/4 cup chopped fresh cilantro 6 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano Salt and pepper, to taste 1 tablespoon vegetable oil 2 cups cooked black beans 2 cups cooked white rice 1 ripe mango, diced 1 cup cherry tomatoes, halved 1/4 red onion, thinly sliced 1/4 cup fresh cilantro leaves 1 avocado, sliced (optional)

Instructions

1. In a large resealable plastic bag or shallow dish, combine the lime juice, olive oil, chopped cilantro, minced garlic, cumin, oregano, salt, and pepper. Add the chicken breasts to the marinade, turning to coat evenly. Marinate for at least 30 minutes in the refrigerator.
2. Heat the vegetable oil in a large skillet over medium high heat. Remove the chicken from the marinade, discarding any excess liquid, and cook until browned and cooked through, about 6 8 minutes per side. Set aside to rest.
3. In a medium bowl, combine the black beans with the rice. Season to taste with salt and pepper.
4. In a separate large bowl, combine the diced mango, cherry tomatoes, red onion, and cilantro leaves. Gently toss with a drizzle of olive oil, seasoning with salt and pepper to taste.

Chef’s Insight

The key to this dish is balancing flavors and textures. Ensure each component is seasoned individually for maximum taste experience.

Notes

To save time, consider using pre-cooked or canned black beans and white rice. The quality of ingredients will greatly impact the final flavor of this dish.