Dinner · Mexican
Chicken al pastor rice bowls
Chicken thighs in a chili, pineapple and vinegar marinade, seared and served over rice and black beans with fresh pineapple.
- Serves
- 3
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 3 bowls- 450 g chicken thighs, boneless skinless
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 2 garlic cloves, minced
- 2 tbsp apple cider vinegar
- 60 ml orange juice
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 150 g long-grain white rice
- 240 g canned black beans, drained
- 200 g fresh pineapple, diced
- 40 g red onion, finely chopped
- 15 g fresh cilantro leaves
- 1 lime, cut into wedges
Method
Mix the chili powder, cumin, oregano, garlic, vinegar, orange juice and salt and coat the chicken. Leave for 10 minutes.
Cook the rice in 300 ml water, covered, on low heat for 15 minutes.
Sear the chicken in the oil in a hot skillet for 5 to 6 minutes a side, until charred and cooked through. Add half the pineapple for the last 2 minutes.
Warm the beans. Slice the chicken and serve over rice and beans with the seared and fresh pineapple, onion, cilantro and lime.