
This easy and delicious recipe gives you all three macronutrients, in balance, in one dish. This is a one pot meal that is filling and is great as a meal prep lunch!
Prep Time: 15 minutes | Cook Time: 30 minutes | Yield: 6 servings
Ingredients:
1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil, divided
1 cup uncooked long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, drained
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 1/2 cups reduced-sodium chicken broth
1 cup shredded Mexican cheese blend
1 medium tomato, chopped
3 green onions, chopped
Directions:
Toss chicken with salt and pepper
In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan
In same pan, heat remaining oil over medium high heat; saute rice until lightly browned, 1-2 minutes
Stir in beans, canned tomatoes, seasonings and broth; bring to a boil
Place chicken on top (do not stir into rice)
Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes
Remove from heat; sprinkle with cheese
Let stand, covered, until cheese is melted
Top with tomato and green onions
Nutrition: Calories: 403 | Protein: 27g | Carb: 43g
Source: www.tasteofhome.com
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