Southwest Chicken Dinner

  Dinner

My family loves to order those gigantic takeout Tex-Mex burritos, but they can be expensive and we always have leftovers. I created a lighter, no-guilt alternative with the flavors they love, and that skips the tortilla.

Southwest Chicken Dinner

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 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
  • Pico de gallo, shredded Mexican cheese blend, sour cream, avocado, shredded lettuce or lime wedges, optional

Instructions

  • 1. In a large saucepan, combine water, 1 tablespoon oil, 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.
  • 2. Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°.
  • 3. In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four 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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