Ingredients

The following ingredients have 4 Servings
  • 1 Cup Uncooked white rice
  • Water
  • Pinch of salt
  • 1/2 Cup Cilantro, roughly chopped
  • 3 1/2 Tbsp FRESH lime juice ((about 1 large lime))
  • Pepper
  • (Click here to see my Instant Pot version!)
  • 1 Pound Chicken breast
  • 4 tsp Taco Seasoning (click for the homemade recipe I use)
  • 1 Tbsp Olive oil
  • 1 Flatout Gluten Free OR Light Flatbread
  • 1 tsp Olive oil
  • 1 tsp Taco seasoning
  • 1 Tbsp Olive oil
  • 1 Large Red pepper, (sliced)
  • 1/2 Large Onion, (sliced)
  • 2 tsp Garlic, (minced)
  • Salt and pepper
  • 1/2 Cup Avocado, mashed ((about 1 small avocado))
  • 1 Tbsp Fresh lime juice
  • 3/4 Cup Salsa, of choice
  • 1/2 Cup Corn ((thawed if frozen))

Instruction

  • Preheat your oven to 350 degrees.
  • Cook the 1 cup of rice according to package directions, adding a pinch of salt. Once cooked, stir in the cilantro, lime juice and a pinch of pepper and fluff with a fork. 
  • Lightly pat the moisture off the chicken and rub with the taco seasoning. Heat the oil up in a large, oven-proof pan over high heat. Place the chicken breasts in and cook until golden, about 1-2 minutes. Flip and repeat on the other side.  Once both sides are done, place into the oven until no longer pink inside, about 20-25 minutes.
  • Place the Flatout on a cookie sheet and rub with oil. Sprinkle on the taco seasoning and gently rub in evenly. Slice the Flatout in half width-ways and then slice each half into 1/2 inch strips. Place onto the cookie sheet and bake until crunchy, about 10 minutes.
  • Heat the remaining 1 Tbsp of olive oil up in a large pan over medium/high heat. Add in the peppers, onion and garlic and cook until tender and golden brown, about 7-10 minutes.
  • Place the avocado, lime juice and a pinch of salt and pepper into a bowl and mash together. Divide between 4 storage containers, followed by the corn and the salsa.
  • Divide the rice between the storage containers. Then, slice the chicken and divide between the containers as well.
  • Divide the chips between 4 small, snack-sized Ziploc bags (this prevents them from getting soggy) and place on top of each container. If desired, add a wedge of lime to each container to use when you eat it.
  • Store in the refrigerator for up to 5 days.