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!
Ingredients for 6 servings
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
- 1 to 2 14 1/2 ounce cans black beans
- 1 large bell pepper finely chopped
- ½ medium red onion finely chopped
- 1 medium jalapeño seeded and finely chopped
For serving:
- cooked jasmine rice
- fresh cilantro and/or basil
- Peruvian Green Sauce optional
- sliced avocado optional
- lemon wedges
- basil and/or cilantro leaves