Ingredients

The following ingredients have 4 Servings
  • 2 boneless-skinless chicken breasts
  • 1 Tablespoon olive oil
  • 1 1/2 Tablespoons taco seasoning mix
  • 1 lime (, juiced)
  • 1/4 red onion (, sliced)
  • 3 bell peppers (, sliced)
  • 2 cups cooked rice (, or quinoa)
  • 13 ounce can black beans (, rinsed and warmed)
  • 1 cup pico de gallo
  • fresh cilantro
  • guacamole
  • sour cream
  • shredded cheese

Instruction

  • Place the chicken, olive oil, taco seasoning and lime juice in a bowl. Toss together and then marinate for at least 30 minutes. You can marinate up to 4 hours.
  • Heat a skillet on the stove-top over medium-high heat. Place the chicken in the skillet and cook each side 3-4 minutes, or until the center reaches 160°F. Remove and let rest. Tent with foil.
  • If there's enough room, you can add the bell peppers and onion in with the meat half way through. You may need to add a little more olive oil if they're sticking. Cook until tender, about 3-5 minutes. Then remove from heat.
  • Slice chicken against the grain after it has rested at least 5 minutes.
  • Add 1/2 cup rice to 4 bowls. Then divide the chicken, vegetables and beans on top. Then add the pico de gallo and top with your favorite toppings. Serve while warm.