Description
Cilantro Orange Chicken with Rice and Beans is a quick, vibrant, and flavorful meal featuring juicy broiled chicken tossed in a zesty cilantro-orange sauce. Paired with rice, beans, and optional fruit salsa, it’s a colorful and delicious dish ready in just 30 minutes.
Ingredients
Scale
- 1/4 – 1/2 cup cilantro, finely chopped
- 2 cloves garlic, grated
- Juice of 2 oranges (about 4–5 tbsp juice) + zest
- 3 tbsp brown sugar
- 3 tbsp avocado oil
- 2 tbsp white vinegar
- 1 1/2 tsp salt
- 1.25 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- Wood or metal skewers (optional)
- One 8.8-ounce pouch pre-made yellow rice (or homemade)
- One 14-ounce can refried or regular black beans
- 1–2 cups diced pineapple, mango, and/or avocado (optional)
Instructions
- Soak skewers if using. Line a baking sheet with parchment paper or foil and position oven rack near the broiler.
- In a large bowl, mix chicken with half of the cilantro orange sauce.
- Thread chicken onto skewers (if using) or spread on the baking sheet.
- Broil for 12 minutes, or until the chicken is golden and cooked through.
- Mix remaining sauce with diced pineapple, mango, or avocado to make a fruit salsa (optional).
- Serve chicken with yellow rice, black beans, and optional fruit salsa.
Notes
- Double the sauce if you like extra to drizzle on the rice or beans.
- Skewers help with presentation, but baking directly on a sheet works just as well.
- Great for meal prep – make extra sauce and marinate ahead.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 12 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 120 mg