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Cuban Chicken Bowls with Air Fried Plantains

Crispy Just BareChicken, cilantro lime rice, fresh mango salsa and crispy air fried plantains make up this delicious Cuban-style chicken bowl.

Servings 4
Prep Time: 20
Cook Time: 35
Servings: 4
Prep Time: 20 mins
Cook Time: 35 mins


  • 4 Just Bare Lightly BreadedSpicy Chicken Breast Fillets
  • Cilantro Lime Rice
    • 1 tbsp olive oil
    • ½ yellow onion, peeled and diced
    • 2 tsp ground cumin, divided
    • 2 tsp smoked paprika, divided
    • 1 cup short grain rice
    • 2 cups chicken stock
    • 2 bay leaves
    • 1 lime, juiced + more for garnish
    • 1 cup fresh cilantro, finely chopped + more for garnish
    • 15 oz can black beans, rinsed
  • Plantains
    • 2 ripe plantains, peeled and chopped into bite sized slices
    • 2 tbsp coconut oil, melted kosher salt
  • Mango Salsa
    • 2 ripe mangoes, diced
    • ½ red onion, small diced
    • ¼ cup fresh cilantro, finely chopped
    • 1 vine ripe tomato, small diced
    • ½ lime, juiced
    • 1 tsp smoked paprika
    • kosher salt
    • freshly cracked black pepper

Nutrition Facts

Servings 4

Amount Per Serving
% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Preheat the air fryer to 360°F. Place frozen chicken pieces in a basket in a single layer and air fry for 17 minutes until internal temp reaches 165ºF.
  2. While the chicken fillets are cooking, prepare the rice by heating 1 tbsp of olive oil in a medium sized pot on medium heat. Add onion and cook for 3-4 minutes under tender. Add 1 tsp of cumin and paprika to the onions and cook until fragrant, about 2 minutes.
  3. Add rice to the seasoned onion mixture and toss to combine. Allow the rice to toast for a few minutes before adding the stock. Once stock is added with 2 bay leaves, bring rice to a boil and reduce to a simmer. Cook until the rice absorbs all the stock and is fluffy -about 12-15 minutes.
  4. Once rice is cooked through, remove from heat and toss in lime juice, chopped cilantro and black beans. Mix to combine – reserve and keep warm.
  5. Prepare the mango salsa by combining all ingredients in a small bowl. Season to taste with salt and black pepper.
  6. Once chicken is crispy and cooked through, remove and keep warm.
  7. Bring the air fryer temperature up to 400°F. Toss plantains with melted coconut oil, 1 tsp cumin and smoked paprika. Add seasoned plantains in a single later to the air fryer basket and cook for 6-8 minutes. Work in batches until all the plantains are cooked. Once plantains come out of the air fryer, immediately season with salt while still hot.
  8. To assemble bowls, start with a base of cilantro lime rice, followed by a portion of air fried plantains, sliced crispy chicken filet and some mango salsa. Finish with a garnish of cilantro and a squeeze of lime juice. Enjoy!