Tomato-Avocado Chicken and Rice
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 1 tsp salt, divided
- 1 tsp pepper, divided
- ½ tsp ground cumin
- 2 Tbsp olive oil
- 2 (8.8-oz) pouches microwavable brown rice
- 1 cup refrigerated pico de gallo
- 2 avocados, diced
- 2 limes
- ½ cup crumbled queso fresco
Instructions
- Sprinkle chicken with ½ 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.
- Meanwhile, cook rice according to package directions. Transfer to a bowl.
- Combine pico de gallo and avocados in a bowl.
- Grate zest and squeeze juice from 1 lime. Cut 1 lime into wedges. Stir lime zest, lime juice, and ½ tsp each salt and pepper into rice. Serve chicken with pico de gallo mixture, rice, and lime wedges. Sprinkle with cheese.
