Description
These Peruvian Chicken Rice Bowls feature juicy, spice-rubbed chicken breasts pan-seared to perfection and served over fragrant jasmine rice. Topped with a flavorful black bean and pepper sauté simmered in a honey-ginger soy glaze, and garnished with fresh herbs, avocado, and a zesty green sauce option, this dish offers a vibrant fusion of sweet, smoky, and savory flavors in a quick and easy meal perfect for weeknights.
Ingredients
Scale
Spice Rub
- 1 tablespoon brown sugar
- 1½ 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
Sauce
- ½ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons finely grated fresh ginger
Main Ingredients
- 1½-2 pounds boneless skinless chicken breasts (4 medium-size breasts)
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 or 2 14.5-ounce cans black beans, drained and rinsed
- 1 large bell pepper, finely chopped
- ½ medium red onion, finely chopped
- 1 medium jalapeño, seeded and finely chopped
- Cooked jasmine rice
- Fresh cilantro and/or basil
- Peruvian Green Sauce (optional)
- Sliced avocado (optional)
- Lemon wedges (optional)
Instructions
- Prepare the Rub: In a small bowl, combine brown sugar, garlic salt, cumin, sweet paprika, smoked paprika, oregano, black pepper, and lemon zest. Mix well and set aside the spice rub.
- Make the Sauce: In a separate bowl, whisk together the soy sauce, honey, and finely grated fresh ginger until fully combined. Set this sauce mixture aside.
- Season the Chicken: Generously sprinkle the prepared rub on both sides of the chicken breasts, rubbing it in thoroughly to coat evenly.
- Heat the Pan: Place a medium-large sauté pan with a lid over medium heat. Add the butter and olive oil, heating until butter starts to sizzle and melts completely.
- Sear the Chicken: Lay the chicken breasts smooth side down in the hot pan. Cook undisturbed for about 3 minutes until the underside is golden brown.
- Cook Through: Flip the chicken breasts, cover the pan, and reduce heat to medium-low. Cook for an additional 3 to 8 minutes depending on breast size, until the internal temperature reaches 160˚F. Remove the chicken and tent with foil to keep warm.
- Prepare Black Beans and Peppers: Add the prepared soy-honey-ginger sauce to the same pan, turning the heat up to bring it to a boil. Scrape the bottom to loosen any flavorful browned bits.
- Reduce Sauce: Boil the sauce for 1 to 2 minutes until it thickens and becomes syrupy in texture.
- Simmer Beans: Add the drained black beans to the pan and reduce heat to a simmer. Cook for 1 minute until heated through.
- Add Vegetables and Herbs: Stir in the finely chopped bell pepper, red onion, jalapeño, and fresh cilantro and/or basil. Mix well to combine and cook just enough to meld flavors.
- Assemble the Bowls: Slice the rested chicken breasts and serve over bowls of cooked jasmine rice. Top with the sautéed black bean and pepper mixture.
- Garnish and Serve: Garnish with additional fresh herbs, and serve with lemon wedges, sliced avocado, and Peruvian Green Sauce if desired, for a complete vibrant meal.
Notes
- Monitor chicken carefully when cooking covered; timing varies by thickness.
- The Peruvian Green Sauce adds a vibrant, tangy element but is optional.
- Use low sodium soy sauce to control salt levels.
- This dish can be meal-prepped by cooking chicken and bean mixture ahead and reheating before serving.
- Adjust jalapeño quantity for desired heat level or substitute with mild peppers for less spice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
