Description
This vibrant Peruvian Chicken Rice Bowls recipe features tender, flavorful chicken breasts marinated in a blend of spices, honey, and soy sauce, served atop fluffy jasmine rice with black beans, fresh vegetables, and optional creamy avocado and Peruvian Green Sauce. Perfect for a quick, healthy meal with a bright and smoky flavor profile.
Ingredients
Scale
Marinade & Chicken
- 1 tablespoon brown sugar
- 1½ 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
- ½ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons finely grated fresh ginger
- 1½-2 pounds boneless skinless chicken breasts (4 medium-size breasts)
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
Vegetables & Beans
- 1 or 2 14.5-ounce cans black beans, drained and rinsed
- 1 large bell pepper, finely chopped
- ½ medium red onion, finely chopped
- 1 medium jalapeño, seeded and finely chopped
To Serve
- Cooked jasmine rice
- Fresh cilantro and/or basil
- Peruvian Green Sauce (optional)
- Sliced avocado (optional)
- Lemon wedges (optional)
Instructions
- Prepare the Marinade: In a mixing bowl, combine brown sugar, garlic salt, ground cumin, sweet paprika, smoked paprika, dried oregano, black pepper, lemon zest, soy sauce, honey, and grated fresh ginger. Whisk well until the sugar dissolves and the ingredients are fully incorporated to create a flavorful marinade.
- Marinate the Chicken: Place the boneless skinless chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over the chicken. Ensure the chicken is evenly coated. Refrigerate and let marinate for at least 20 minutes to 30 minutes to allow the flavors to infuse the meat.
- Cook the Chicken: Heat the extra virgin olive oil and butter together in a large skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and sear each breast for about 5-7 minutes per side or until fully cooked and golden brown on the outside. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables and Beans: In the same skillet, add the finely chopped bell pepper, red onion, and jalapeño. Sauté for about 3-5 minutes until vegetables soften. Add the drained and rinsed black beans and stir to combine, cooking for another 2-3 minutes until heated through. Optionally, add a splash of the reserved marinade to enhance flavor, cooking until slightly reduced.
- Assemble the Bowls: Spoon cooked jasmine rice into serving bowls. Top the rice with the sautéed veggie and bean mixture. Slice the cooked chicken breasts and arrange on top of the bowls.
- Garnish and Serve: Garnish each bowl with fresh cilantro and/or basil. Add optional Peruvian Green Sauce, sliced avocado, and lemon wedges on the side for added creaminess, tang, and brightness. Serve immediately while warm.
Notes
- Marinate chicken for at least 20 minutes but up to 2 hours for more intense flavor.
- Use low sodium soy sauce to control salt levels in the dish.
- If preferred, substitute chicken breasts with boneless thighs for juicier meat.
- Adjust the amount of jalapeño to control the heat level.
- Peruvian Green Sauce can be made or purchased; it adds authentic flavor and creaminess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
