Description

This Cilantro Orange Chicken is packed with fresh citrus flavor, garlic, and herbs, and served with a hearty mix of rice and beans. It’s a zesty, protein-rich meal that’s easy enough for weeknights but full of bold, fresh flavor.

Ingredients

For the chicken marinade:

1/2 cup fresh orange juice
1 tablespoon orange zest
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken thighs or breasts

For the rice and beans:

1 tablespoon olive oil
1/2 cup diced red onion
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup long grain white rice
2 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
Salt and pepper to taste

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Instructions

Marinate the Chicken:
In a bowl, whisk together orange juice, orange zest, cilantro, olive oil, garlic, cumin, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Cook the Chicken:
Heat a large skillet or grill pan over medium heat. Remove chicken from the marinade and cook for 6–7 minutes per side, or until golden brown and fully cooked (internal temperature 165°F). Let rest before slicing.
Make the Rice and Beans:
In a saucepan, heat olive oil over medium heat. Add red onion and sauté for 2–3 minutes. Add garlic, cumin, and chili powder; cook 1 minute more. Stir in rice and toast briefly. Add chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes until rice is tender.
Finish the Dish:
Fluff the rice with a fork. Stir in black beans and cilantro. Season with salt and pepper to taste.

Serve:
Serve sliced chicken over the rice and beans. Garnish with more fresh cilantro if desired.

Notes

You can swap black beans for pinto beans.
For extra flavor, grill the chicken instead of pan-searing.

This dish pairs well with lime wedges or avocado on the side.