Ingredients
4 Tyson® Individually Frozen Boneless Skinless Chicken Breasts
Kosher salt
Freshly ground black pepper
2 tbsp. low-sodium taco seasoning
2 tbsp. extra-virgin olive oil, divided
1 small yellow onion, chopped
1 small green bell pepper, diced
4 cloves garlic, thinly sliced
1 1/4 c. uncooked long grain rice
1 can black beans (15 oz.), rinsed and drained
2 c. reduced-sodium chicken broth
2 c. shredded sharp cheddar
1 1/2 c. cherry tomatoes, chopped
1/4 c. finely chopped red onion
1/4 c. packed fresh cilantro leaves, chopped
2 tbsp. fresh lime juice
Thinly sliced avocado, for serving
Sour cream, for serving
Preparation
Step 1Season frozen chicken all over with the salt, pepper, and taco seasoning. Step 2In a large skillet, heat 1 tablespoon oil over medium heat. Add seasoned frozen chicken, cover skillet, and cook for 5 minutes. Remove chicken to a plate.Step 3Add remaining oil, onion, bell pepper, and garlic to skillet and cook over medium-high heat, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the rice and cook, stirring frequently, until rice is lightly toasted, about 1 minute more. Stir in beans, broth, and 1/4 teaspoon salt; bring to a boil. Arrange chicken on top cover and simmer over medium-low until rice is tender and chicken is cooked, about 17 minutes.Step 4Meanwhile, in a medium bowl, combine the tomatoes, cilantro, red onion, and lime juice; season with salt and pepper. Heat broiler to high.Step 5Remove skillet from heat and top with cheese. Broil until cheese is bubbly and golden, about 3 minutes. Serve skillet warm, topped with some of the pico de gallo, avocado, and a dollop of sour cream; set out more of the toppings for everyone to add as they like.
Made it? Let us know how it went in the comment section below!
