Southwest Chicken
This Southwest chicken recipe combines bold flavors, juicy chicken, and vibrant lime-cilantro rice in a quick, one-pan dish. It's the perfect healthy chicken taco bowl for a busy weeknight dinner!
Ingredients
- 2 cups water
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup uncooked long grain rice
- 1 tablespoon taco seasoning
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 cup canned black beans or pinto beans rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- Optional: Pico de gallo, shredded Mexican cheese blend, sour cream, avocado, shredded lettuce, and lime wedges
Instructions
- In a large saucepan, combine water, 1 tablespoon of olive oil, salt, and pepper; bring to a boil.
- Stir in the long grain rice.
- Reduce the heat and simmer, covered, for 15-17 minutes or until the liquid is absorbed and the rice is tender.
- Sprinkle taco seasoning over both sides of the chicken breast.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chicken and cook for 4-5 minutes on each side, or until an instant-read thermometer reads 165°F.
- Heat the black beans or pinto beans in a microwave until warm.
- Stir cilantro, lime zest, and lime juice into the cooked rice; divide the rice evenly among four bowls.
- Slice the cooked chicken and arrange it over the rice. Top with warmed beans and your favorite optional toppings like pico de gallo, shredded cheese, or avocado.