Havana Bowl Recipe

Bowl Assembly

1. 1

   Prepare the Mojo Marinade

   In a bowl, combine lemon juice, olive oil, minced garlic, chopped cilantro, cumin, salt, and black pepper. Mix well.

2. 2

   Marinate the Chicken

   Add the chicken tenders to the marinade and let them sit for at least 30 minutes to absorb the flavors.

3. 3

   Cook the Chicken

   Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken tenders for 6-8 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let rest.

4. 4

   Prepare the Black Beans

   Open the can of black beans, rinse them under cold water, and heat them in a small saucepan over medium heat until warmed through. Season with a pinch of salt if desired.

5. 5

   Cook the White Rice

   In a medium pot, bring 2 cups of water to a boil. Add the white rice, reduce the heat to low, cover, and simmer for about 18 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

6. 6

   Sauté the Onions

   In a skillet over medium heat, add a little olive oil. Once hot, add the sliced onions and sauté until they are translucent and caramelized, about 5-7 minutes.

7. 7

   Make the Cilantro Lime Sour Cream

   In a small bowl, mix the sour cream with lime juice and a pinch of salt. Stir until well combined.

8. 8

   Assemble the Havana Bowl

   In a bowl, layer the cooked white rice, black beans, sautéed onions, and sliced grilled chicken. Top with a generous dollop of cilantro lime sour cream and garnish with additional cilantro if desired.