Cuban Mojo Chicken & Beans
with Roasted Pepper & Brussels Spouts
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Home is where the hearty is. With heaps of tender chicken and black beans, plus roasted B-sprouts, your slow-carb protein needs are well taken care of. Cumin, garlic and a splash of citrus make sure you’ve got your mojo back.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 1 Lime
- 300g Brussels sprouts
- 1 Roasted pepper
- 398ml Black beans (canned)
- 5.5g Oregano-Cumin spices (cumin, oregano)
Contains: Milk • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
25 g
Saturated Fat
10 g
Sodium
860 mg
Total Carb
54 g
Sugars
5 g
Protein
51 g
Fibre
23 g
Preparation
Roast the Brussels sprouts
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ¼ of the spices and S&P.
- Roast, stirring halfway, 12 to 15 min., until golden brown and tender.
Mise en place
- Meanwhile, roughly chop the garlic.
- Finely chop the roasted pepper.
- Halve the lime; juice ½ and quarter the remaining ½.
- Drain and rinse the black beans.
Cook the chicken & black beans
- Pat the chicken dry; rub with a drizzle of oil, the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Add the garlic and roasted pepper. Cook, stirring often, 1 to 2 min., until fragrant.
- Add the black beans, lime juice and 2 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until warmed through; season with S&P.
Plate your dish
- Divide the Brussels sprouts and black beans between your plates.
- Top with the chicken.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
