Southwest Chicken Dinner

Name: Southwest Chicken Dinner
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

12 ingredients

3 steps

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

Directions

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.