Close
Prep Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breasts, cut into 1-inch pieces¾teaspoonsalt, divided½teaspoonchipotle chile powder or mild chili powder¼teaspoonground pepper3tablespoonsextra-virgin olive oil, divided¼cupchopped fresh cilantro1mediumred onion, sliced1red bell pepper, sliced1green bell pepper, sliced2cupscooked brown rice1mediumtomato, chopped1tablespoonchopped jalapeño pepper (Optional)1(15 ounce) canreduced-sodium black beans, rinsed½cupcrumbled queso fresco (2 1/2 ounces)1lime, cut into 4 wedges
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breasts, cut into 1-inch pieces
¾teaspoonsalt, divided
½teaspoonchipotle chile powder or mild chili powder
¼teaspoonground pepper
3tablespoonsextra-virgin olive oil, divided
¼cupchopped fresh cilantro
1mediumred onion, sliced
1red bell pepper, sliced
1green bell pepper, sliced
2cupscooked brown rice
1mediumtomato, chopped
1tablespoonchopped jalapeño pepper (Optional)
1(15 ounce) canreduced-sodium black beans, rinsed
½cupcrumbled queso fresco (2 1/2 ounces)
1lime, cut into 4 wedges
DirectionsToss chicken with 1/4 teaspoon salt, chipotle (or chili) powder and pepper in a medium bowl. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a clean bowl and let cool slightly. Toss with cilantro and set aside.Meanwhile, add the remaining 1 tablespoon oil to the pan. Add onion, red pepper, green pepper and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes. Reduce heat if vegetables are getting too dark.Combine rice, tomato, jalapeño, if using, and the remaining 1/4 teaspoon salt in a medium bowl.To assemble: Divide equal portions of black beans, the chicken mixture, bell pepper mixture and rice mixture among 4 microwave-safe containers. Top each with queso fresco and a lime wedge. Refrigerate until ready to use (up to 4 days).To reheat, remove the lime wedge. Microwave each container on High for 1 to 2 minutes, or until heated through. Squeeze the lime wedge over the top.TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 4 days.Originally appeared: EatingWell.com, March 2018
Directions
Toss chicken with 1/4 teaspoon salt, chipotle (or chili) powder and pepper in a medium bowl. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a clean bowl and let cool slightly. Toss with cilantro and set aside.Meanwhile, add the remaining 1 tablespoon oil to the pan. Add onion, red pepper, green pepper and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes. Reduce heat if vegetables are getting too dark.Combine rice, tomato, jalapeño, if using, and the remaining 1/4 teaspoon salt in a medium bowl.To assemble: Divide equal portions of black beans, the chicken mixture, bell pepper mixture and rice mixture among 4 microwave-safe containers. Top each with queso fresco and a lime wedge. Refrigerate until ready to use (up to 4 days).To reheat, remove the lime wedge. Microwave each container on High for 1 to 2 minutes, or until heated through. Squeeze the lime wedge over the top.TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 4 days.
Toss chicken with 1/4 teaspoon salt, chipotle (or chili) powder and pepper in a medium bowl. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a clean bowl and let cool slightly. Toss with cilantro and set aside.
Meanwhile, add the remaining 1 tablespoon oil to the pan. Add onion, red pepper, green pepper and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until the vegetables have softened and are beginning to brown, 6 to 8 minutes. Reduce heat if vegetables are getting too dark.
Combine rice, tomato, jalapeño, if using, and the remaining 1/4 teaspoon salt in a medium bowl.
To assemble: Divide equal portions of black beans, the chicken mixture, bell pepper mixture and rice mixture among 4 microwave-safe containers. Top each with queso fresco and a lime wedge. Refrigerate until ready to use (up to 4 days).
To reheat, remove the lime wedge. Microwave each container on High for 1 to 2 minutes, or until heated through. Squeeze the lime wedge over the top.
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 4 days.
Originally appeared: EatingWell.com, March 2018
Rate ItPrint
Nutrition Facts(per serving)511Calories19gFat49gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
