Name: Chicken taco bowl with peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1 tsp salt; 6 oz ground chicken; 1/2 tsp olive oil; 3/4 red bell pepper, sliced; 1/3 cup yellow onion, sliced; 1 1/2 tsp taco seasoning; 3/4 tsp lime juice; 1/4 cup cilantro, chopped

Nutrition

Per serving

484 calories

Protein: 34g; 29% of calories
Carbs: 49g; 41% of calories
Fat: 16g; 31% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of the 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.
While the rice cooks, mist a 12-inch skillet with olive oil and heat over medium-high heat. Add the bell pepper and onion. Sauté for 6 to 8 minutes until the vegetables are softened and slightly charred. Transfer to a plate.
In the same skillet, add the ground chicken and remaining salt. Cook, breaking up the meat with a spoon, for 6 to 8 minutes until opaque in the center. Done when opaque in the center, 165°F.
Return the vegetables to the skillet. Sprinkle with taco seasoning and lime juice. Stir to coat everything evenly and cook for 1 minute more until fragrant.
Fluff the rice with a fork and place in a bowl. Top with the chicken and pepper mixture and garnish with cilantro.

Nutrition

Ingredients

Instructions

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