Mexican Chicken Skillet
1/4 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1/2 cup yellow onion (chopped)
2 tablespoons taco seasoning
1 cup water
1 cups instant brown rice (uncooked)
1 pound cooked boneless skinless chicken breasts (chopped)
1/2 cup shredded cheddar cheese
Place the chicken breasts in the bottom of a large pot.
Cover the chicken with enough water to just cover the chicken. Amount of water will depend on size and number of chicken breasts
Place the pot on the stove and bring the water to a boil.
Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165º F or is no longer pink which will be around 15 minutes. This time will depend on the size and number of chicken breasts.
Remove the chicken from water and let cool.
Dice the chicken as desired.
Heat oil in a skillet over medium-high heat.
Add chicken, onion, and taco seasoning
Cook for around 2-5 minutes.
Add and stir in black beans, tomatoes and water.
Bring to a quick boil.
Add and stir in rice.
Cover and reduce heat for around 10 minutes or until rice is soft.
Add and stir in 1/4 cup cheese.
Use the rest of the cheese for on top.
Evenly divide recipe into 4 servings. Let cool and eat immediately or pack up 1 serving to come close to the given macros.