Spicy Chicken Taco Bowls
Ingredients
- 2 cups long-grain white rice
- 1½ lb chicken tenderloins, cubed
- 2 Tbsp Mexican seasoning
- 3 Tbsp olive oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 (12-oz) pkg frozen corn, thawed
- 1 (15.5-oz) can black beans, drained and rinsed
- 1 (11-oz) pkg tortilla chips
- 2 avocados, diced
- 2 limes, cut into wedges
- Hot sauce
Instructions
- Cook rice according to package directions.
- Meanwhile, sprinkle chicken with Mexican seasoning. Heat oil in a large nonstick skillet over medium-high heat; add chicken, bell pepper, and onion. Cook 5 minutes, stirring occasionally.
- Add corn; cook, stirring 4 minutes. Stir in beans; cook 1 minute.
- Divide tortilla chips among bowls. Top with rice, chicken mixture, and avocado; serve with lime wedges and hot sauce.
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