Caribbean Chicken Bowls with Black Beans
- 29 mintotal time
- $3.12£2.58a serving
- 503472calories
- 4547 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Thyme and warm-spiced chicken over garlicky black beans, with fresh mango salsa, avocado and lettuce.
Ingredients
Serves 4.
- 1 mango, peeled and diced
- ½ red onion, finely chopped
- ½ bunch cilantro, chopped
- 2 limes
- 1 avocado
- ½ iceberg lettuce
- 1.25 lb boneless skinless chicken breasts
- 2 (15 oz) cans black beans, drained and rinsed
- 2 garlic cloves, finely chopped
- 1 tsp dried thyme
- ¼ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp garlic powder
- 1 tsp brown sugar
- ½ tsp black pepper
- 2 tbsp vegetable oil
- salt, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Make the salsa first: mix the mango, red onion, half the cilantro, the juice of 1 lime and a pinch of salt. Slice the avocado and shred the lettuce.
- Mix the dried thyme, ground cinnamon, ground ginger, garlic powder, brown sugar, black pepper and ½ teaspoon of salt. Cut the chicken into strips, put them in a bowl and toss with the spice mix and 1 tablespoon of the vegetable oil. Wash your hands, board and knife in hot, soapy water.
- Heat the rest of the oil in a large frying pan on medium-high heat. Using tongs, cook the chicken for 6–8 minutes, turning, until browned and cooked through with no pink inside (165°F). Leave to rest for 3 minutes.
- Meanwhile, put the black beans in a small saucepan with the garlic, a pinch of salt and 3 tablespoons of water. Warm on medium heat for 4–5 minutes, stirring, until hot, then crush a few with the back of the spoon.
- Using clean tongs, divide the lettuce and beans between bowls, top with the chicken, mango salsa and avocado, and finish with the remaining herbs and the other lime cut into wedges.
Leftovers: Best eaten fresh; the chicken and beans keep in the fridge for 2 days. Reheat until piping hot and make the salsa fresh.
Ingredients
Serves 4.
- 1 mango, peeled and diced
- ½ red onion, finely chopped
- ½ bunch coriander, chopped
- 2 limes
- 1 avocado
- ½ iceberg lettuce
- 600 g chicken breast fillets
- 2 × 400 g tins black beans, drained and rinsed
- 2 garlic cloves, finely chopped
- 1 tsp dried thyme
- ¼ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp garlic granules
- 1 tsp soft brown sugar
- ½ tsp black pepper
- 2 tbsp vegetable oil
- salt, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Make the salsa first: mix the mango, red onion, half the coriander, the juice of 1 lime and a pinch of salt. Slice the avocado and shred the lettuce.
- Mix the dried thyme, ground cinnamon, ground ginger, garlic granules, soft brown sugar, black pepper and ½ teaspoon of salt. Cut the chicken into strips, put them in a bowl and toss with the spice mix and 1 tablespoon of the vegetable oil. Wash your hands, board and knife in hot, soapy water.
- Heat the rest of the oil in a large frying pan on medium-high heat. Using tongs, cook the chicken for 6–8 minutes, turning, until browned and cooked through with no pink inside (74°C). Leave to rest for 3 minutes.
- Meanwhile, put the black beans in a small saucepan with the garlic, a pinch of salt and 3 tablespoons of water. Warm on medium heat for 4–5 minutes, stirring, until hot, then crush a few with the back of the spoon.
- Using clean tongs, divide the lettuce and beans between bowls, top with the chicken, mango salsa and avocado, and finish with the remaining herbs and the other lime cut into wedges.
Leftovers: Best eaten fresh; the chicken and beans keep in the fridge for 2 days. Reheat until piping hot and make the salsa fresh.
Nutrition per serving
| Calories | 503 |
|---|---|
| Protein | 45 g |
| Carbohydrate | 43 g |
| Fat | 18 g |
| Sodium | 344 mg |
| Calories | 472 |
|---|---|
| Protein | 47 g |
| Carbohydrate | 35 g |
| Fat | 17 g |
| Sodium | 367 mg |
Worked out from the ingredients, 479 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.12 a serving in the US (range $2.39–$4.14) and £2.58 in the UK (range £1.97–£3.41). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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