Mexican Chicken and Rice Skillet
Ingredients
- ½ cup brown rice
- 1 lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- ½ (15-oz) can black beans, drained and rinsed
- ½ pint grape tomatoes, halved
- 1 (8-oz) pouch chicken taco skillet sauce (such as Frontera)
- ½ cup low-sodium chicken broth
- ½ cup reduced-fat shredded Cheddar cheese
Instructions
- Cook rice according to package directions.
- Meanwhile, cook chicken 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 | 3 | |
| Calories |
490
|
490
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 3.04 | 3.04 |
| Protein (g) | 44 | 44 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 797 | 797 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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