I created a lighter, no-guilt alternative with the bold flavors we love, but missing the calorie-laden tortilla. —Marquisha Turner, Denver, Colorado
Southwest Chicken Dinner
Southwest Chicken Dinner
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
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
- In 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.
- Meanwhile, 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°.
- In 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.
Nutrition Facts
1 serving (calculated without optional toppings): 398 calories, 7g fat (1g saturated fat), 63mg cholesterol, 678mg sodium, 52g carbohydrate (1g sugars, 3g fiber), 30g protein.
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