Cuban Mojo Chicken Quinoa Bowls with Mango Salsa and Black Beans (w/ marinade)


  • 1 ¼ pounds boneless skinless chicken cut into 1 ½ inch pieces
  • 3 tablespoons olive oil divided
  • 4 cloves garlic pressed
  • ¼ cup orange juice + 1 tablespoon orange zest
  • ¼ cup lime juice
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped cilantro
  • ½ teaspoon cayenne more/less to taste
  • ½ teaspoon dried oregano 1 tsp fresh

Mango Salsa:

  • 2 mangoes diced
  • 1 habanero or fresno chili finely chopped
  • ¼ cup red onions finely chopped
  • 2 tablespoons EACH: lime juice AND chopped cilantro
  • To serve:
  • cuban black beans + cooked rice or quinoa + lime wedges



  • Combine 2 tablespoons of olive oil, garlic, orange zest, orange juice, lemon juice, lime juice, cumin, cilantro, cayenne, and oregano in a bowl. Add ¾ teaspoons of salt and ½ teaspoon of black pepper and stir. Add the chicken and allow it to marinate for at least 20 minutes and up to 1 hour.

Mango salsa:

  • While the chicken is marinating, prepare the salsa. Combine the ingredients in a medium bowl and stir. If the mangoes aren't super sweet, you can drizzle a little honey in to amp up the flavor. Refrigerate until ready to serve.

Cook the chicken:

  • Heat a skillet over medium high heat. When the skillet it hot, add the remaining tablespoon of oil. Drain the chicken from the marinade and add ⅓ of the chicken to the skillet and let cook for 3-5 minutes or until the chicken is caramelized on the outside and cooked all the way through. Remove to a plate. Add additional oil if needed. Repeat with the remaining chicken.


  • Place the quinoa or white rice in the bowls. Top with desired amount of mango salsa, black beans, and cooked chicken. Drizzle with lime juice and top with chopped cilantro if desired, serve immediately.


To make this meal quicker: consider making the black beans and the quinoa ahead of time.