Chicken Mojo Bowl

Ingredients

For the chicken:

·       2 large chicken breasts

·       Avocado oil

·       2 tbsp taco seasoning

·       For the bowl:

·       1 pouch Royal Ready-to-Heat Cuban Black Beans & Rice

·       1 large sweet potato, cut into wedges

·       ¼ cup pickled onions (for topping)

·       Fresh cilantro (for garnish)

Seasoning blend for chicken:

·       1 tsp salt

·       ½ tsp garlic powder

·       ½ tsp paprika

·       1 tsp oregano

·       1 tsp cumin

Avocado mojo sauce:

·       ½ large avocado

·       ¼ cup orange juice

·       ¼ cup avocado oil

·       ½ tsp salt

·       1 garlic clove

·       ¼ cup mayonnaise

·       1 tbsp white vinegar

·       ¼ cup cilantro (with stems)

Preparation

·       Preheat the oven to 400°F (200°C). Toss the sweet potato wedges with avocado oil, a pinch of salt, and taco seasoning. Spread on a baking sheet and roast for 30–35 minutes, or until cooked to your liking.

·       Meanwhile, prepare the mojo sauce by blending all the ingredients in a blender or food processor until smooth. Set aside.

·       Heat the rice according to the package instructions.

·       Season the chicken with the spice blend. Heat a pan with a little avocado oil and cook the chicken for 4–5 minutes on each side, or until fully cooked.

·       Assemble the bowls: spread a layer of mojo sauce at the base, then add rice, sliced chicken, sweet potato wedges, and pickled onions.

·       Garnish with fresh cilantro and serve.

(Authentic Royal)