Name: Southwest Chicken Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: North America, Mexican
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

I created a lighter, no-guilt alternative with the bold flavors we love, but missing the calorie-laden tortilla. —Marquisha Turner, Denver, Colorado

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

1 In a large saucepan, combine water, 1 tablespoon oil and the salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender.

2 Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining 1 tablespoon oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°.

3 In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among 4 bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.