Baja Chicken Bowls

Ingredients

FOR THE CHICKEN

• 1/3 cup fresh orange juice
• 1/4 cup extra-virgin olive oil, divided
• 2 tablespoons fresh lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 lb. boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper

FOR THE MANGO SALSA

• 1 1/2 cups chopped mango (from about 2 small mangos)
• 1/2 small red onion, finely chopped
• 1 clove garlic, minced
• 3 tablespoons lime juice
• 1 tablespoon chopped fresh cilantro

FOR THE BOWLS

• Cooked white rice, for serving
• Finely shredded romaine lettuce, for serving
• Black beans, drained, for serving
• Pineapple, finely chopped
• Lime wedges, for serving
• Sriracha, for drizzling

Instructions

1. Make marinade: In a medium bowl, whisk together orange juice, 2 tablespoons olive oil, lime juice, garlic powder, oregano, cumin and paprika. Add chicken breasts, tossing to coat both sides. Cover the bowl with plastic wrap and refrigerate for 15 minutes or up to 2 hours.
2. Meanwhile, make mango salsa: In a medium bowl, combine mango, red onion, garlic, lime juice and cilantro. Toss to combine and season with salt. Refrigerate until ready to use.
3. In a large skillet over medium high heat, heat remaining oil. Season both sides of each chicken breast with salt and pepper then add chicken to the skillet. Cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest 10 minutes before cutting into strips or cubes.
4. Serve chicken warm over a bowl of rice with lettuce, black beans, pineapple and mango salsa. Squeeze more lime juice on top and drizzle with Sriracha, if desired.