Description
A simple, filling weeknight meal that bursts with fresh flavor, featuring tender chicken, hearty rice, and vibrant toppings.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 tablespoon taco seasoning
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup diced tomatoes
- 1 cup shredded cheese
- 1 avocado, diced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Pat the diced chicken dry and set aside. Drain and rinse the black beans. Dice the avocado and tomatoes if not already done. Shred or measure the cheese and warm the cooked rice if chilled. Have lime wedges and cilantro ready to garnish.
- In a large bowl, combine the cooked rice, drained black beans, corn, and diced tomatoes. Toss gently so the ingredients distribute evenly. Taste and add a pinch of salt or a squeeze of lime if the mix needs brightness.
- Heat a skillet over medium heat with a splash of oil. Add the diced chicken and cook, stirring, until no longer pink and edges are lightly browned, about 6–8 minutes. Sprinkle the taco seasoning over the chicken, stir well, and cook 1–2 more minutes so the spices bloom and coat the meat.
- Add the seasoned chicken to the rice and bean mixture. Mix well so each scoop has chicken and veggies. Serve in bowls and top with shredded cheese, diced avocado, fresh cilantro, and lime wedges. Squeeze lime over each bowl before eating for a fresh lift.
Notes
Use warm rice for better blending and to prevent mushiness. Adjust seasoning to taste. Try different cheese options for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 50g
- Cholesterol: 70mg