Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup bell peppers, diced (mixed colors)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 cups cooked rice or quinoa
- 2 tsp taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or pepper jack)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tbsp olive oil
Instructions
- 1. Prep by cutting the chicken into bite-sized pieces and mincing the garlic.
- 2. Heat olive oil in a large skillet over medium heat. Add chicken seasoned with salt and pepper; sauté until golden brown (5–6 minutes).
- 3. Add sliced onion and minced garlic; cook until onions are translucent (3–4 minutes).
- 4. Stir in diced bell peppers and taco seasoning; sauté until peppers soften but remain crunchy (4–5 minutes).
- 5. Fold in cooked rice or quinoa and black beans; mix well and heat through (about 3 minutes).
- 6. Top with shredded cheese and cover until melted (2–3 minutes).
- 7. Squeeze lime juice over the dish and garnish with cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 485
- Sugar: 2g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg