Sheet Pan Cuban Chicken

Bowl of stir-fried chicken with vegetables and rice, picked up with chopsticks, on a textured table with ingredients in background.

5 from 1 vote

Sheet Pan Cuban Chicken

Tender chicken breast, vibrant bell peppers, and savory onions come together with a zesty black bean sauce to create a meal that's bursting with flavor.

Course Main Course

Cuisine American, Asian-inspired, Caribbean

Keyword chicken, chicken breasts, chicken thighs, Cuban chicken

Prep Time 5

Cook Time 25

Servings servings

Calories 202kcal

Author Paula

Ingredients

Chicken and Veggies

1 pound chicken breasts skinless, boneless (453 g)
1 teaspoon rice vinegar
1 teaspoon low sodium soy sauce
2 tablespoons cornstarch
1 and ½ cup bell peppers diced (9.27 oz | 263 g)
1 large white onion chopped
1 teaspoon fresh ginger minced

Black Beans Sauce

3 tablespoons black beans
1 tablespoon chili paste
1 tablespoon low sodium soy sauce
1 teaspoon brown sugar
1 teaspoon black pepper
½ teaspoon cornstarch

Instructions

Preheat the oven to 392℉ | 200℃. Grease a sheet pan with vegetable oil.

Chicken and veggies:

Cut chicken breast in chunks and place in a bowl with rice vinegar and soy sauce. Toss. Now add cornstarch and toss again.
1 pound chicken breasts, 1 teaspoon rice vinegar, 1 teaspoon low sodium soy sauce, 2 tablespoons cornstarch
Place on half of the sheet pan. Place vegetables on the other half and drizzle with oil. Bake for 20 minutes.
1 and ½ cup bell peppers, 1 large white onion, 1 teaspoon fresh ginger

Black Beans Sauce:

In a bowl, combine all sauce ingredients. Remove the sheet pan from the oven and pour sauce on it. Toss with a wooden spoon.
3 tablespoons black beans, 1 tablespoon chili paste, 1 tablespoon low sodium soy sauce, 1 teaspoon brown sugar, 1 teaspoon black pepper, ½ teaspoon cornstarch
Return to the oven and bake for another 5 minutes. Remove and serve plain, with rice, or with quinoa.

Nutrition