Chicken Taco Skillet with Rice

 

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INGREDIENTS

• 1 lb boneless, skinless chicken breast

• 1 Tbsp extra-virgin olive oil 

• 2 bell peppers (I use 1 green & 1 red)

• 1 small yellow onion (or ½ medium)

• 3 garlic cloves

• 1 (14 oz) can diced tomatoes (I use fire-roasted)

• ½ cup white rice (I use jasmine rice)

• 1 cup chicken broth

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup corn

• ½ cup shredded Mexican cheese

• ¼ c cilantro, chopped

• squeeze fresh lime

For Taco Seasoning

• 1 Tbsp chili powder

• 2 tsp ground cumin

• 1 tsp each: paprika, smoked paprika, dried oregano

• ½ tsp each: garlic powder, onion powder

• ½ tsp kosher salt (more to taste)

• ¼ tsp black pepper

Optional for cilantro lime sauce: 1 c greek yogurt, 1 c cilantro, 2 Tbsp lime juice, ½ Tbsp honey, 1 clove garlic, ½ tsp kosher salt, pinch black pepper

DIRECTIONS

• Cut chicken in bite sized pieces and chop onion + peppers. Mince garlic. Heat olive oil in a large skillet on medium-high. Add onion + peppers & saute until soft, ab 3-4 min. 

• Add garlic until fragrant, ab 30 seconds. Add chicken + seasonings. Stir to make sure chicken is coated. Cook 3-4 min on one side.  Flip and cook another 3-4 min until cooked to internal temp of 165℉ (75°C).

• Add tomatoes, dry rice + broth. Stir & bring to a boil. Reduce to low heat, cover, simmer 15-20 min until rice is cooked, stirring occasionally. 

• Add black beans + corn. Stir & cook another 2-3 min. 

• Turn off heat. Add cheese, cilantro + lime. Give everything one last stir.

• Hint: make the cilantro lime sauce by blending the ingredients listed above and serve with the meal.

STORAGE

• Refrigerator - store leftovers up to 3-4 days. 

NUTRITION (per 1.5 cup serving, makes 5 servings total)

• 380 cal, 30g pro, 46g carb, 10g fiber, 9g fat 

https://mallorythedietitian.com/chicken-taco-skillet/