Mexican Chicken and Rice Skillet
Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 pint grape tomatoes, halved
- 2 (8-oz) pouches chicken taco skillet sauce (such as Frontera)
- 1 (8-oz) carton low-sodium chicken broth
- 1 cup reduced-fat shredded Cheddar cheese
Instructions
- Cook rice according to package directions.
- Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Add rice, beans, tomatoes, taco sauce, and broth to skillet; nestle chicken into rice mixture. Cover and cook 3 to 4 minutes or until bubbly and chicken is done. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
520
|
520
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 45 | 45 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 837 | 837 |
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