Chicken Taco Bowl

Tex-mex · 30 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 1.25 lb Boneless skinless chicken breast
• 3 cups Cooked cilantro-lime rice
• 1 can (15 oz), rinsed Canned black beans
• 1.5 cups Frozen corn
• 3 cups, shredded Romaine lettuce
• 1 cup Pico de gallo
• 2 tbsp Taco seasoning
• 2 tbsp Olive oil

Method

1. Toss the chicken with taco seasoning and 1 tbsp oil.
2. Heat remaining oil in a skillet over medium-high and cook chicken until 165F internal, about 6 minutes per side. Rest 5 minutes, then slice.
3. Warm the black beans and corn together in a small saucepan, about 4 minutes.
4. Divide the rice among four bowls.
5. Top each with sliced chicken, beans and corn, shredded romaine, and pico de gallo.
6. Season with salt and a squeeze of lime to serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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