Found this on pinterest the other day and lately I've been on the lookout for healthy, quick recipes and this fit the bill. It goes together pretty quickly and I like to put it on top of a salad to make it even healthier.
1. 1 c. white rice (I always keep already cooked rice in the freezer so it goes even quicker)
don't do this next part if your rice is already cooked but do add the lime, salt, and cilantro to your
recipe.
2. 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
3. 3-4 cloves garlic, minced
4. 1 can black beans, drained
5. 1 (10 oz) can Ro-Tel (I used original...its a bit spicy at first till you put it on salad, or use mild.)
6. 1 avocado, diced
7. 2 c. corn
8. 2 c. diced bell peppers (about 3)
9. 2 c. diced onion
10.olive oil
11.1 envelope taco seasoning
While rice is cooking, cut the chicken into bite-size pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once. halfway through. Remove to a plate and set aside.
In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.
Add the drained black beans and Rotel, rice, and chicken. Stir all the combine. Garnish with extra chopped cilantro and top with diced avocado.
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