Name: Chicken and bean taco bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain white rice; 1/2 cup water; 4 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 3 tbsp canned black beans, drained and rinsed; 1 tsp extra virgin olive oil; 2 tsp taco seasoning; 1/4 tsp salt; 1/3 cup cherry tomatoes, quartered; 1/3 cup fresh cilantro, chopped; 1 tsp lime juice

Nutrition

Per serving

393 calories

Protein: 32g; 33% of calories
Carbs: 49g; 51% of calories
Fat: 7g; 17% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
While the rice simmers, heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for 5 minutes. Done when opaque in the center, 165°F.
Add the black beans and taco seasoning to the skillet. Stir to coat the chicken and beans. Cook for 3 minutes until the beans are heated through and the spices are fragrant.
Scoop the rice into a bowl. Top with the chicken and bean mixture. Scatter the tomatoes and cilantro over the top and drizzle with lime juice.

Nutrition

Ingredients

Instructions

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