Name: Chicken taco bowls with rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz fat-free ground turkey; 1/4 cup canned black beans, drained and rinsed; 1/4 cup long-grain white rice; 1/2 cup water; 1 tsp avocado oil; 1 tbsp taco seasoning; 1/2 medium plum tomatoes, diced; 2 tbsp red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 tsp lime juice; 1/4 tsp salt

Nutrition

Per serving

499 calories

Protein: 48g; 39% of calories
Carbs: 55g; 45% of calories
Fat: 9g; 16% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, toss the diced tomatoes, red onion, cilantro, and lime juice together. Set aside to let the flavors meld while the turkey cooks.
Heat the avocado oil in a 12-inch skillet over medium-high heat. Add the ground turkey and cook, breaking it up into crumbles with a spoon, for 6 to 8 minutes until opaque and browned. Done when opaque in the center, 165°F.
Add the black beans and taco seasoning to the skillet. Stir in a small splash of water to help the spices coat the meat and simmer for 5 minutes until the beans are hot.
Fluff the rice with a fork and spoon it into a bowl. Top with the taco turkey and bean mixture, then finish with the fresh salsa.

Nutrition

Ingredients

Instructions

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