Flavorful Cuban Mojo Chicken Quinoa Bowls: A Zesty, Healthy & Hearty Meal

Prepare your taste buds for an explosion of flavor! These Cuban-inspired Mojo Chicken Quinoa Bowls are a vibrant, hearty, and incredibly satisfying meal that brings together marinated and perfectly seared chicken, rich homemade black beans, and a refreshing, quick mango salsa. Each bite is a symphony of sweet, tangy, savory, and spicy notes, making this dish not just a meal, but a culinary experience that’s bold on flavor and incredibly rewarding.

Why You’ll Love These Cuban-Inspired Bowls

If you’re anything like me, your mouth lives for food that’s packed with zest and character. These Mojo Chicken Quinoa Bowls are truly the best thing to come out of my kitchen in a long time, especially when I’ve found myself stuck in a food rut. They offer a perfect balance, bridging the gap between comforting, hearty meals and the desire for something light, fresh, and invigorating. Here’s why this recipe will become a new favorite:

• Unforgettable Flavor Profile: The blend of citrusy Mojo marinade, the earthy depth of black beans, and the bright sweetness of mango salsa creates an incredibly dynamic and addictive taste experience. It’s truly a celebration of contrasting yet harmonious flavors.
• Wholesome & Nutrient-Rich: Built on a base of quinoa (a complete protein!), lean chicken, and plenty of fresh fruits and vegetables, these bowls are designed to nourish your body without compromising on taste. It’s the ideal way to reset your system while still indulging in deliciousness.
• Meal Prep Perfection: The components of this dish are fantastic for making ahead. In fact, the flavors of the chicken and black beans often deepen and improve overnight, making these bowls an excellent choice for weekly meal planning. Enjoy them fresh, or pack them for flavorful lunches throughout the week!
• Customizable & Versatile: While the recipe provides a fantastic blueprint, it’s also highly adaptable. Whether you prefer rice, want to add more heat, or substitute ingredients, these bowls can be tailored to your liking.

After a season of comforting stews and warm spices, these bowls signify a shift towards brighter, sunnier flavors. In many places, spring is just around the corner, or perhaps already in full swing! For those of us who experience early heat waves, it’s only appropriate that we embrace tropical fruits and create meals that make us feel good, inside and out.

Deconstructing the Deliciousness: Key Components

Let’s talk about the individual flavor bombs that come together to create these spectacular Cuban-inspired Mojo Chicken Quinoa Bowls. Each element plays a crucial role, contributing to the overall harmony and boldness of the dish.

1. The Star: Zesty Mojo Chicken

The chicken in these bowls is all about the Mojo marinade – a vibrant, citrus-infused blend that tenderizes the chicken and infuses it with an incredible depth of flavor. It starts with a generous glug of good quality olive oil, which acts as a carrier for the aromatic spices. Crushed garlic cloves are essential here, hinting at the delicious direction we’re headed. Then comes the glorious citrus: the zest of an orange, followed by its juicy squeeze, along with lime and lemon juice. This trifecta of citrus provides a bright, tangy backbone to the marinade.

To this base, we add a big pinch of ground cumin for warmth, fresh cilantro for herbaceousness, a little cayenne for a gentle (or not-so-gentle, depending on your preference) kick of heat, and fresh oregano leaves for an authentic touch. Allow your boneless, skinless chicken pieces to luxuriate in this golden nectar for at least 20 minutes – up to an hour for maximum flavor absorption. Once marinated, the chicken is seared in a screaming hot pan, ensuring a beautiful caramelization on the outside while locking in all those incredible juices and flavors. This crucial step creates a tender, moist, and irresistibly flavorful chicken that forms the heart of your bowl.

2. Rich & Flavorful Black Beans

While my black beans might not be strictly traditional, they are undeniably delicious and incredibly easy to make from scratch. This recipe for quick homemade black beans is my go-to. It begins by sautéing chopped red onions and jalapeños in a hint of oil until they’re fragrant and softened. This aromatic base is then joined by minced garlic, canned black beans, a splash of water, and simple yet powerful spices like cumin and chipotle chili powder. Allowing the black beans to braise and stew together means your kitchen will smell absolutely fantastic, I promise! The result is a rich, savory, and perfectly spiced side that complements the chicken beautifully. If you’re feeling extra lazy, these leftover black beans are seriously comforting served simply over plain white rice.

3. Bright & Sweet Mango Salsa

This mango salsa is so simple, it barely qualifies as a “recipe,” but it’s a staple in our household! I’ve used it on everything from Jamaican jerk chicken tacos to these Cuban chicken quinoa bowls. It’s an effortless blend of diced ripe mangoes, finely chopped red onion, fresh cilantro, lime juice, and a small red chili for heat. I personally love using a habanero for that incredible contrast of sweet and spicy, but a Fresno chili works well if you prefer a milder warmth. A word of caution: when working with potent chilies like habaneros, always wash your hands thoroughly afterward. Habanero burn has a sneaky way of lingering for hours, trust me on this one!

4. Wholesome Quinoa Base (or Alternatives)

While white rice is the more traditional accompaniment to Cuban dishes, I often serve these bowls with quinoa for its added nutritional benefits, including higher protein and fiber content. It provides a light, fluffy, and wholesome base that perfectly absorbs the delicious flavors of the other components. For those seeking a lower-carb option, cauliflower rice is another excellent choice and one of my newest obsessions! To prepare cauliflower rice, simply drizzle a little oil in a skillet, add a pinch of salt, and cook until tender-crisp. It works wonderfully with this recipe, offering a healthy and satisfying alternative.

Assembling Your Perfect Mojo Chicken Quinoa Bowl

Once all your components are ready, assembling these bowls is where the magic truly comes together. Start with a generous scoop of cooked quinoa (or your chosen base) at the bottom of each bowl. Next, artfully arrange a portion of the rich black beans and the succulent Mojo chicken. Finally, spoon a vibrant helping of the fresh mango salsa over the top. A final drizzle of fresh lime juice and a sprinkle of chopped cilantro add that extra pop of freshness and visual appeal. Serve immediately and get ready to swoon over each bite as the sweet, tangy, and savory flavors mingle and tease your palate. This stuff is addicting!

Meal Prep & Customization Tips

Make Ahead for Easier Weeknights

One of the best features of these Mojo Chicken Quinoa Bowls is how well they lend themselves to meal preparation. You can cook the black beans and quinoa several days in advance and store them in airtight containers in the refrigerator. The Mojo chicken can also be marinated and cooked ahead of time, retaining its delicious flavor. The mango salsa is best made fresh or a day ahead to ensure the mangoes are at their peak sweetness and texture. Store all components separately, then simply assemble and reheat (if desired) when you’re ready to eat.

Variations to Suit Your Taste

• Protein Swap: While chicken is fantastic, the Mojo marinade would also work wonderfully with pork tenderloin, shrimp, or even firm tofu for a vegetarian option.
• Vegetarian Bowl: Skip the chicken and add extra black beans, roasted sweet potatoes, or grilled halloumi for a satisfying meat-free version.
• Spice Level: Adjust the amount of cayenne in the chicken marinade and the type of chili in the mango salsa to match your preferred level of heat.
• Extra Toppings: Consider adding sliced avocado, a dollop of Greek yogurt or sour cream, pickled red onions, or a sprinkle of cotija cheese for even more flavor and texture.
• Herbs: If fresh cilantro isn’t your favorite, fresh parsley can be used as a milder alternative in the salsa and as a garnish.

Here’s to bright, sunny flavors and warm bowls of feel-good food. These Mojo Chicken Quinoa Bowls truly make me happy, and I know they’ll bring a burst of joy to your table too!

Yield: 5 servings

Cuban Mojo Chicken Quinoa Bowls with Mango Salsa and Black Beans

Prep Time
25 minutes

Cook Time
15 minutes

Total Time
40 minutes

Cuban style mojo chicken quinoa bowls are hearty and filling. It starts with marinated and seared chicken followed by homemade black beans and a quick mango salsa! This one’s BOLD on the flavah!

Ingredients

Chicken:

• 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

Instructions

1. Chicken: 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.
2. 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.
3. Cook the chicken: Heat a skillet over medium high heat. When the skillet is 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.
4. Assemble: 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.

Notes

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

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

Is This a Good Choice for You?

Nutritional facts are for chicken and mango salsa only.