Description
This Cilantro Orange Chicken with Rice and Beans recipe is a flavorful and satisfying dish that brings together zesty citrus, fragrant herbs, tender chicken, and hearty beans and rice. Perfect for a wholesome meal any day of the week!
Ingredients
Scale
For the Cilantro Orange Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- juice and zest of 2 oranges
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- salt and pepper to taste
For the Rice and Beans:
- 1 cup long-grain white rice
- 1 can (15 oz) black beans (drained and rinsed)
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- salt to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together orange juice, orange zest, cilantro, olive oil, garlic, cumin, paprika, red pepper flakes, salt, and pepper. Add chicken thighs and toss to coat. Marinate for 30 minutes to 4 hours.
- Prepare the Rice and Beans: Toast rice in olive oil, then add broth, cumin, and salt. Simmer for 15–18 minutes. Stir in black beans and let sit off heat for 5 minutes.
- Cook the Chicken: Sear marinated chicken in a skillet until cooked through and golden brown, about 5–6 minutes per side. Slice and let rest.
- Serve: Arrange sliced chicken over rice and beans. Garnish with cilantro and orange wedges.
Notes
- This dish is great for meal prep and can be stored in the fridge for up to 4 days.
- Consider using brown rice or quinoa for added fiber.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg
