Mexican Chicken and Rice Skillet
Ingredients
- 1 (3.5-oz) pouch boil in bag brown rice
- ½ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- ⅔ cup canned rinsed and drained black beans
- ⅔ cup halved grape tomatoes
- 1 (8-oz) pouch chicken taco skillet sauce
- ¼ cup less sodium chicken broth
- ⅓ cup shredded Cheddar cheese
Instructions
- Cook rice according to package directions.
- 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 | 2 | |
| Calories |
589
|
589
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 40 | 40 |
| Carb (g) | 68 | 68 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 1224 | 1224 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 0 | 0 |
Quick & Healthy Meal Plan
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