Mojo Chicken Bowls with Sweet Potato and Black Beans
Mojo Chicken Bowls with Sweet Potato and Black Beans are hearty, flavorful dinner bowls with a citrusy garlic mojo sauce, herbs, and avocado.
Ingredients
Marinade and Sauce
- 6 tablespoon olive oil (divided)
- 4 teaspoon orange zest
- ½ cup orange juice
- 2 cloves garlic
- 4 tablespoon oregano leaves (packed, divided)
- ½ teaspoon black pepper (ground)
- 1½ teaspoon kosher salt
- 1 teaspoon lime zest
- 2 tablespoon lime juice
- ¼ cup cilantro (leaves and stems, packed)
- 2 tablespoon mint leaves (packed)
Mojo Chicken Bowls
- 24 oz chicken breasts
- 3 large sweet potatoes (about 2 pounds)
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper (ground)
- 15 oz. black beans (canned, rinsed and drained)
- 1 avocado
- oregano, mint, and cilantro leaves (for garnish)
Instructions
Prepare the Marinade and Mojo Sauce
- Zest and juice the oranges and limes so that you end up with 4 teaspoons of orange zest, one teaspoon of lime zest, ½ cup of orange juice, and two tablespoons of lime juice.
- Peel and trim the garlic cloves. Add the garlic, orange juice and zest, two tablespoons of oregano leaves, ¼ cup olive oil, salt, and pepper to a small blender. Blend until smooth
- Pour half of this mixture into a small bowl. This will be the chicken marinade.
- To the remaining mixture in the blender, add two tablespoons of olive oil, the lime juice and zest, cilantro leaves, and two tablespoons each of oregano and mint. Blend this until smooth. This will be your mojo sauce.
- Refrigerate both the marinade and the mojo sauce until you are ready to use them.
Prepare the Mojo Chicken Bowls
- Pour the chicken marinade into a shallow bowl large enough to hold your chicken pieces. Add the chicken, turn to coat, then cover and marinade in the refrigerator for at least one hour and up to eight hours.
- About 45 before you are ready to cook the chicken, arrange your oven racks so that one is at the bottom and another is about 6 inches from the broiler element. Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Peel the sweet potatoes and cut them into ½-inch sticks and then into cubes. Transfer them to the parchment-lined sheet pan and toss them with two tablespoons of olive oil, salt, and pepper.
- Bake the sweet potatoes for 35 minutes on the bottom rack.
- While the sweet potatoes cook, prepare a second sheet pan by lining it with foil and placing a cooling rack over the foil. After the sweet potatoes have been cooking for 25 minutes, bring the chicken out of the refrigerator and place it over the wire rack to warm for 10 minutes. Discard the marinade.
- After 35 minutes, take the sweet potatoes form the oven, flip them over and place them back in the oven. Switch the oven to the broiler function.
- Add the chicken to the top shelf and broil it for 4-5 minutes. Remove the pan, flip the chicken, and return it to the broiler. Cook it on the second side for 4-5 minutes, or until the chicken is lightly charred and has reached 165°F.
- Remove the chicken and sweet potatoes form the oven. Allow the chicken to rest for 5 minutes. While the chicken rests, heat the beans in the microwave, slice the avocado, and chop any additional herbs you want for garnish.
- Slice the chicken into your desired sized pieces. Assemble the bowls by adding sweet potatoes, chicken, and black beans to the bowls and then topping with the mojo sauce, avocado, and herbs.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 918kcalCarbohydrates: 90gProtein: 52gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 0.02gCholesterol: 109mgSodium: 1509mgPotassium: 2279mgFiber: 23gSugar: 14gVitamin A: 36643IUVitamin C: 35mgCalcium: 220mgIron: 7mg
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