I am so in love with this Southwestern Fiesta Chicken!! It’s so good, quick, and easy. It’s perfect for throwing together on a weeknight. And it’s 1000% better than anything you’ll get at a restaurant!
Ingredients:
CILANTRO LIME RICE
1 cup long grain white rice
2 cups water
1 teaspoon salt
juice of 1 lime
2-3 tablespoons cilantro, chopped
FOR THE CHICKEN
1 pound boneless, skinless chicken breasts
1 envelope (3 tablespoons) taco seasoning
2 tablespoons olive oil
2 cups diced onion (about 1 onion)
2 cups diced bell peppers (about 3 bell peppers)
2 cups corn (fresh or frozen)
3-4 cloves garlic, minced
1 (14.5 ounce) can black beans, drained
1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
1 avocado, diced
Directions:
Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
