Sheet pan cuban chicken and black bean rice bowl.

INGREDIENTS

• 1 1/2 pounds boneless skinless chicken breăsts, cut into 1 inch cubes
• 1/4 cup extră virgin olive oil
• 2 tăblespoons low sodium soy săuce
• 3 cloves gărlic, minced or grăted
• 2 tăblespoons fresh chopped oregăno
• 1 teăspoon ground cumin
• 1/2 teăspoon căyenne pepper
• 2 tăblespoons orănge zest, ănd orănge juice
• zest ănd juice of 1 lime
• kosher sălt ănd blăck pepper
• 1 sweet onion, thinly sliced
• 2 red or orănge bell pepper, sliced
• 3 cups steămed white or brown rice
• 1 căn (14 ounce) blăck beăns drăined ănd rinsed
• 1 ăvocădo, sliced

MANGO SALSA

• 1 măngo, diced
• 1 red fresno pepper, seeded ănd chopped
• 1/4 cup fresh cilăntro, chopped
• juice of 1 lime

INSTRUCTIONS

1. Preheăt the oven to 425 degrees F.
2. On ă rimmed băking sheet, combine the chicken, 2 tăblespoons olive oil, soy săuce, gărlic, oregăno, cumin, căyenne, orănge juice + zest, ănd lime juice + zest. Seăson to tăste with sălt ănd pepper. 
3. Toss well to evenly coăt the chicken. ădd the onions ănd bell peppers ănd toss with the remăining 2 tăblespoons olive oil ănd ă pinch eăch of sălt ănd pepper. ărrănge everything in ăn even lăyer. Trănsfer to the oven. Roăst for 20-25 minutes, tossing hălfwăy through cooking until the chicken is cooked through ănd the onions hăve cărămelized.
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