Chicken and Black Bean Quinoa Bowls with Fried Chili Spiced Bananas + Spicy Mangos

 

Ingredients

For the Chicken Marinade:

• Cumin – 1 teaspoon: Adds a warm, earthy flavor.
• Garlic – 3 cloves, minced or grated: Provides a robust garlic flavor.
• Red Chile – 1, seeded: Adds a mild heat.
• Black Pepper – A good pinch: Enhances the overall seasoning.
• Orange Juice – 3/4 cup (180 milliliters), plus 1/4 cup (60 milliliters): Adds a sweet and tangy flavor.
• Lime Juice – Juice of 4 limes, plus zest of 1 lime: Adds acidity and brightness.
• Honey – 1 teaspoon: Balances the acidity with a touch of sweetness.
• Soy Sauce – 1 teaspoon: Adds umami and depth.
• Cilantro – 1/4 cup, chopped: Adds a fresh, herbaceous note.
• Boneless Chicken Breasts – 1 pound (450 grams), cut into bite-sized pieces: Provides a lean protein.
• Butter – 2 tablespoons: For finishing the chicken sauce.

For the Black Beans and Quinoa:

• Olive Oil – 2 tablespoons: For sautéing.
• Onion – 1, chopped: Adds sweetness and depth.
• Red Pepper – 1, chopped: Adds sweetness and color.
• Dry Quinoa – 1 1/2 cups (250 grams): A nutritious grain that cooks up fluffy.
• Cooked Black Beans – 2 cups (about 1 can, rinsed and drained if using canned): Adds protein and fiber.
• Garlic – 2 cloves, minced or grated: Adds flavor.
• Salt and Pepper – To taste: For seasoning.

For the Bananas and Mangos:

• Bananas – 2, sliced: Adds sweetness and a caramelized flavor.
• Chili Powder – If desired, for sprinkling on bananas: Adds a bit of spice.
• Coconut Oil – 2 tablespoons: For frying bananas.
• Mango – 1, diced: Adds a tropical, juicy flavor.
• Red Chile – 1, seeded and chopped: Adds a bit of heat to the salsa.
• Lime Juice – 1/2 of 1 lime: Adds freshness to the salsa.
• Fresh Cilantro – 1/4 cup, chopped: Adds a fresh finish.

Instructions

1. Marinate the Chicken:

1.1. In a blender, combine the cumin, 3 cloves of garlic, red chile, a pinch of pepper, 3/4 cup orange juice, lime juice, lime zest, honey, soy sauce, and cilantro. Blend until smooth and finely chopped.

1.2. Place the chicken pieces in a bowl or ziplock bag and pour half of the marinade over them. Toss to coat. Marinate for at least 20 minutes, or preferably overnight in the refrigerator for best flavor.

2. Cook the Quinoa and Black Beans:

2.1. Heat 2 tablespoons of olive oil in a large, high-sided skillet over medium-high heat.

2.2. Add the chopped onion and cook for 5-10 minutes until softened. Add the red pepper and quinoa, cooking for an additional 5 minutes until the quinoa is lightly toasted and the red pepper is softened.

2.3. Pour in 3 cups of water or chicken broth, bring to a boil, then cover and reduce the heat to low. Simmer for 25-30 minutes, or until the quinoa is cooked and fluffy.

2.4. Once the quinoa is done, push it to one side of the skillet. Add a drizzle of olive oil if needed, then add the black beans, minced garlic, salt, and pepper. Cook until the beans are warmed through. Alternatively, stir the black beans into the quinoa.

3. Fry the Bananas:

3.1. Peel and slice the bananas into 1/2-inch thick rounds.

3.2. Heat 2 tablespoons of coconut oil in a skillet over medium to medium-high heat. Place the banana slices in the skillet and sprinkle with chili powder if using.

3.3. Fry for 4-5 minutes on each side until the bananas are caramelized and golden brown. Watch the heat to avoid burning, adjusting as necessary. Remove the bananas from the skillet and place them on a plate. Sprinkle with sea salt.

4. Prepare the Mango Salsa:

4.1. In a bowl, combine the diced mango, chopped red chile, lime juice, and fresh cilantro. Toss to mix well.

5. Cook the Chicken:

5.1. Heat a large skillet over medium-high heat. Add a drizzle of olive oil.

5.2. Add half the marinated chicken to the hot skillet and cook for 3-5 minutes per side, or until browned and cooked through. Remove from the skillet and repeat with the remaining chicken. Cover the cooked chicken with foil to keep warm.

5.3. Add the remaining marinade and 1/4 cup orange juice to the skillet. Bring to a boil, then reduce the heat and stir in the butter. Cook for about 5 minutes, or until the sauce is slightly reduced. Optionally, stir in some chopped cilantro.

6. Assemble and Serve:

6.1. Divide the quinoa mixture among serving bowls.

6.2. Top with the cooked chicken, caramelized bananas, and mango salsa.

6.3. Drizzle with the mojo sauce from the skillet and garnish with additional chopped cilantro if desired.

Cooking Tips

• Marinating Time: For best results, allow the chicken to marinate overnight. If short on time, marinate for at least 20 minutes.
• Quinoa Cooking: Make sure to cover the skillet while the quinoa simmers to ensure it cooks evenly.
• Banana Browning: Fry bananas on medium heat to achieve a caramelized surface without burning.

Substitutes

• Chicken: You can use chicken thighs or drumsticks if preferred, but adjust the cooking time as necessary.
• Quinoa: Substitute with rice or another grain if desired.
• Mango: You can use pineapple or peach in place of mango for a different tropical flavor.

Enjoy this Cumin-Marinated Chicken with Black Beans, Quinoa, and Tropical Fruit as a balanced and flavorful meal that's perfect for any day of the week!