Cuban Chicken
Boneless Chicken Breast	g
Soy Sauce	tbsp
Garlic Clove
Dried Oregano	tsp
Ground Cumin	tsp
Orange Juice	tbsp
Lemon Juice	tbsp
Lemon Zest	tsp
Red Onion
Bell Pepper
Salt & Pepper to taste
Olive Oil
Rice	g
Black Beans	g
Avocado
Mango Salsa
Mango
Handful Fresh Coriander
Lime Juice	tbsp
Chili
Salt & Pepper to taste

1. Preheat the oven to 180 °C.
2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, soy sauce, garlic, oregano, cumin, orange juice, zest of lemon and lime. Season to taste with salt and pepper. Toss well to evenly coat the chicken cubes.
3. Add the onions and bell peppers and toss with the remaining 2 tablespoons olive oil and a pinch each of salt and pepper.
4. Arrange everything in an even layer. Transfer to the oven. Roast for 20-25 minutes, tossing halfway through cooking until the chicken is cooked through and the onions have caramelized.
5. Meanwhile, make the mango salsa. Combine all ingredients in a bowl and toss to combine.
6. To serve, spoon the rice into bowls and top with black beans, chicken, peppers, and onions. Add avocado and the mango salsa to each bowl.

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