Southwest Chicken Dinner
I created a lighter, no-guilt alternative with the bold flavors we love, but missing the calorie-laden tortilla. —Marquisha Turner, Denver, Colorado
Ingredients
- 2 cups water
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup uncooked long grain rice
- 1 tablespoon taco seasoning
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 cup canned black beans or pinto beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- Optional: Pico de gallo, shredded Mexican cheese blend, sour cream, avocado, shredded lettuce and lime wedges
Directions
-
1In a large saucepan, combine water, 1 tablespoon oil and the salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender.
-
2Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining 1 tablespoon oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°.
-
3In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among 4 bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
