Tomato-Avocado Chicken and Rice
Ingredients
- 1 (3.5-oz) pkg boil-in-bag brown rice
- 2 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ¼ tsp ground cumin
- 2 tsp olive oil
- ⅓ cup refrigerated pico de gallo
- ½ avocado, diced
- 1 lime
- 3 Tbsp crumbled queso fresco
Instructions
- Cook rice according to package directions.
- Meanwhile, sprinkle chicken with ¼ tsp each salt, pepper, and cumin. Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Combine pico de gallo and avocado in a bowl.
- Grate zest and squeeze juice from ½ lime. Cut ½ lime into wedges. Stir lime zest, lime juice, and ¼ tsp each salt and pepper into rice. Serve chicken with pico de gallo mixture, rice, and lime wedges. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
546
|
546
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 46 | 46 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 762 | 762 |
Quick & Healthy Meal Plan
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