Cuban Chicken and Black Bean Bowls

How to make it

1. For the Chicken: Add the cumin, Lee Kum Kee Minced Garlic, red chili, a pinch of pepper, ¾ cup of the orange juice, lime juice, lime zest, honey, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, and cilantro to a blender. Blend until the ingredients are finely chopped. 
2. Add the chicken breast to a bowl and pour in half of the marinade. Mix to combine and allow the chicken to marinate for at least 20 minutes. 
3. Heat a large pan over medium-high heat. Add in 1 tablespoon of the olive oil then add in half of the chicken. Cook for 3-5 minutes until cooked through and browned then remove it from the pan. Repeat this process with the remaining chicken and remove it from the pan. Add the remaining marinade and ¼ cup of orange juice to the pan. Bring the mixture to a boil then add in the butter. Cook for 5 minutes or until the sauce has slightly reduced. Remove the pan from heat.
4. For the Black Beans and Quinoa: Heat the olive oil in a large pan with sides over medium-high heat. Add in the onion and Lee Kum Kee Minced Garlic. Sauté for 5-10 minutes until soft. Then mix in the red bell pepper and quinoa. Cook for another 5 minutes until the red bell pepper is soft and the quinoa is toasted. Pour in the chicken broth and bring it to a boil. Reduce the heat so that it is simmering. Cover the pan with a lid and simmer for 20-25 minutes until the quinoa is cooked and all of the liquid has been absorbed. Mix in the black beans and season with salt and pepper to taste. 
5. Serve the black beans and quinoa with the chicken. Serve with the diced mango, cilantro, and lime wedges. Enjoy!