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

Nutrition

Per serving

392 calories

Protein: 32g; 33% of calories
Carbs: 49g; 51% of calories
Fat: 7g; 16% of calories

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice simmers, heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, stirring often, until the pieces are golden and cooked through. Done when opaque in the center, 165°F.
Add the black beans and taco seasoning to the skillet with the chicken. Stir to coat and cook for 2 minutes until the beans are hot.
Fluff the rested rice with a fork and stir in the lime juice and chopped cilantro.
Place the cilantro lime rice in a shallow bowl. Top with the taco chicken and beans, shredded romaine, and diced tomatoes.

Nutrition

Ingredients

Instructions

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