Easy Chicken Picante
Cilantro Lime Rice and Black Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- ½ (16-oz) jar picante sauce
- 1 cup shredded Monterey Jack cheese with peppers
Instructions
- Cut chicken in half lengthwise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Lightly season with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until browned.
- Pour picante sauce over chicken; sprinkle each with cheese; cover and cook 3 minutes or until cheese is melted.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable long-grain white rice
- 2 Tbsp chopped fresh cilantro
- 1 tsp lime zest
- 1 (15-oz) can black beans, drained and rinsed
Side Dish Instructions
- Heat rice according to package directions; stir in cilantro and lime zest. Season to taste with salt and pepper.
- Heat beans according to package directions.
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