Mexican Chicken and Rice Skillet
Ingredients
- 1½ cups brown rice
- 1½ lb boneless, skinless chicken breasts
- 1½ 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.
- Meanwhile, 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 |
491
|
491
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 37 | 37 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 810 | 810 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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