Mediterranean Diet
Chicken Al Pastor Bowl
6 servings
servings5 minutes
active time3 hours 35 minutes
total timeIngredients
2 pounds boneless skinless chicken thighs
1 packet Sazon Achiote
1 teaspoon minced garlic
1/2 teaspoon chipotle chili powder
1 cup orange juice
1/2 Tablespoon brown sugar
1/2 large white onion (sliced)
1/2 large pineapple (cut into small chunks, about 2.5 cups)
3 cups cooked rice
2 15-ounce cans black beans (drained and heated)
1/2 cup chopped cilantro
1 medium lime (quartered)
Directions
Whisk Marinade
Whisk together the marinade ingredients in a medium bowl. Pour the marinade over the chicken and marinate for 3 hours or more.
Heat Oven
Preheat the oven to 400 degrees F.
Prepare Baking Sheet
On a baking sheet, combine the sliced onion and pineapple.
Add Chicken
Top the pineapple and onion slices with chicken pieces out of the marinade. Reserve the marinade.
Bake for 15 minutes.
Boil Marinade
While the chicken is baking, pour the marinade into a saucepan and bring it to a boil. After boiling for 5 minutes, turn the heat to low and continue to simmer it until the chicken is done.
Flip Chicken
After the chicken has cooked for 15 minutes, flip the chicken and stir around the pineapple and onions.
Bake 10 minutes
Continue baking for 10 more minutes.
Broil 5 Minutes
After the 10 minutes is done, flip the chicken back over and broil for 5 minutes.
Cut Chicken
Remove the sheet pan from the oven, cut the chicken into small pieces, and return it to the pan with the pineapple and onions.
Assemble Bowls
Assemble the bowls with 3/4 cup rice, beans, chicken, pineapple, and onions, and top with cilantro, a squeeze of lime, and a drizzle of the boiled marinade.
Nutrition
Serving Size
2.5 cups
Calories
472 kcal
Total Fat
7 g
Saturated Fat
2 g
Unsaturated Fat
4 g
Trans Fat
0.03 g
Cholesterol
144 mg
Sodium
685 mg
Total Carbohydrate
61 g
Dietary Fiber
12 g
Total Sugars
11 g
Protein
41 g
6 servings
servings5 minutes
active time3 hours 35 minutes
total time