Mojo Chicken Bowls

4.92 — Votes 24 votes

Mojo Chicken Bowls

These Mojo Chicken Bowls are packed with white rice, Mojo marinated chicken thighs, black beans, mango, red onion, avocado, and fresh herbs. They're delicious and absolutely what your meal rotation needs!

Prep Time35

Cook Time18

Total Time55

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

For the Mojo Sauce

¼ cup orange juice
2 tablespoons lime juice, the juice from about 1 lime
2 tablespoons olive oil
¼ purple onion
4 cloves garlic
2 tablespoons fresh mint leaves
2 teaspoons fresh oregano leaves
1 teaspoon sea salt

For the Bowls

1¼ pound boneless, skinless chicken thighs
1 cup dry white rice
15.5-ounce can black beans, drained and rinsed
1 large mango, flesh cut into 1-inch cubes
1 large avocado, flesh cut into 1-inch cubes
¼ purple onion, finely chopped
¼ cup fresh cilantro, chopped
1 lime, quartered

Instructions

Add the Mojo sauce ingredients (¼ cup orange juice, 2 tablespoons lime juice, 2 tablespoons olive oil, ¼ purple onion, 4 cloves garlic, 2 tablespoons mint leaves, 2 teaspoons oregano leaves, and 1 teaspoon sea salt) to a blender and blend until smooth.
Pour half of the Mojo sauce over the chicken thighs, toss so that each piece is well-coated, and let the chicken marinate for at least 30 minutes (or up to overnight).
Cook the rice according to package instructions.
Add the rinsed beans to a small pot, cover with water, and simmer on the stovetop until warmed through.
Heat a skillet over medium-high heat. Once hot, the marinated chicken thighs to the skillet, cooking on each side for about 5 minutes, until a crust forms on the outside and the internal temperature reaches 165°F. Once done, let the chicken rest for 10 minutes, then slice it into thin strips.
Fill each bowl with the rice, beans, and chicken, then top with fresh mango, red onion, avocado, oregano leaves, mint leaves and a drizzle of the extra Mojo sauce. Serve with a lime wedge, and enjoy!

Notes

If you want a grain-free/low-carb option, simply enjoy this bowl salad-style by swapping the rice for mixed greens or chopped romaine.
If you have a grill, this is a great recipe to take advantage of it! Simply cook the chicken thighs on the grill instead of the stovetop for an easier clean-up.
Make the rice a day in advance, store it in the fridge, and reheat it before enjoy the bowls to lighten the glycemic load.

Nutrition