Peruvian Chicken Rice Bowls
With lots of delicious, vibrant flavor, juicy, tender chicken and a boatload of fresh healthy veggies, these Peruvian Chicken Rice Bowls take the humble chicken breast from ordinary to super extraordinary!
Servings: 6
Calories: 311kcal
Ingredients
For the rub:
- 1 tablespoon brown sugar
- 1 ½ teaspoons garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- finely grated zest from 1 medium lemon
For the sauce:
- ½ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons finely grated fresh ginger
For the chicken:
- 1 ½-2 pounds boneless skinless chicken breasts 4 medium-size breasts
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
For the black beans and peppers
- 1 or 2 14.5-ounce cans black beans
- 1 large bell pepper finely chopped
- ½ medium red onion finely chopped
- 1 medium jalapeño seeded and finely chopped
- ½ cup fresh finely chopped cilantro and/or basil
For serving:
- cooked jasmine rice
- fresh cilantro and/or basil
- Peruvian Green Sauce optional
- sliced avocado optional
- lemon wedges optional
- basil and/or cilantro leaves optional
Instructions
For the rub:
- Combine brown sugar, garlic salt, cumin, both paprikas, oregano, pepper and lemon zest in a small bowl. Set aside.
For the sauce:
- Combine soy sauce, honey and ginger in a small bowl and whisk well to combine. Set aside.
For the chicken:
- Sprinkle the rub liberally on both sides of the chicken, Rub in with your fingers to coat well.
- Heat a medium large sauté pan (with a lid) over medium heat. Add the oil and butter and heat until it starts to sizzle just a bit. Add the chicken, smooth side down and cook for 3 minutes or until a nice golden brown.
- Flip to opposite side, cover the pan and lower the heat to medium low. Cook for 3-8 minutes (depending on the size of the breasts) or until internal temperature reaches 160˚F. If the breasts vary in size, the smaller ones will be done sooner. Remove the breasts from the pan as they reach 160˚F. Tent with foil to keep warm.
For the black beans and peppers:
- Add the sauce mixture to the pan, increase the heat and bring to a boil. Boil for 1-2 minutes scraping the bottom of the pan to stir up any brown residual (the fond). When the sauce thickens and gets more syrupy, add the beans and bring to a simmer. Cook for one minute then add the bell pepper, red onion, jalapeño and herbs. Stir well to combine.
- Serve the chicken in bowls with the rice and black bean mixture. Garnish with fresh cilantro and/or basil leaves and lemon wedges. Sometimes I also add avocado slices.
Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition
Calories: 311kcal | Carbohydrates: 31g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 1723mg | Potassium: 777mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1042IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 3mg
