Tomato-Avocado Chicken and Rice
Ingredients
- 2¼ lb boneless, skinless chicken breasts
- 1 tsp salt, divided
- 1 tsp pepper, divided
- ½ tsp ground cumin
- 2 Tbsp olive oil
- 1½ cups instant brown rice
- 1 cup refrigerated pico de gallo
- 2 avocados, diced
- 2 limes
- ¾ cup crumbled queso fresco
Instructions
- Sprinkle chicken with ½ tsp each salt, pepper, and cumin. Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch, 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 another 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
487
|
487
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 44 | 44 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 598 | 598 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
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