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Mexican Chicken & Rice Salad

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Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 3 tbsp olive oil
  • 2 chicken breast (cubed)
  • 1 1/2 cups brown rice (cooked)
  • 1 orange bell pepper (chopped)
  • 1 cup roma tomatoes (chopped)
  • 1 cup frozen corn
  • 14 oz black beans (drained and rinsed)
  • 1 tbsp minced jalapeno
  • 6 green onions (thinly sliced)
  • 1 cup queso duro (shredded)
  • 1/2 cup cilantro (chopped)
  • 1 packet taco seasoning
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 avocado (sliced)

Instructions
 

  • Cook rice according to package directions.
  • Chop all the veggies and shred the cheese.
  • Heat olive oil in a nonstick skillet over medium-high heat.
  • Chop the chicken into cubes.
  • Season the chicken with 3 tbsp taco seasoning and add chicken to skillet.
  • Cook chicken for about 10 minutes until cooked through and starts to slightly brown. Remove from skillet.
  • To the same skillet add the corn and cook over high heat just until it starts to char a little bit, no more than 2 minutes.
  • Add all ingredients to a large bowl, season with salt and pepper and toss.
  • Garnish with the avocado, sour cream, and salsa.
  • Serve and enjoy.
Keyword Healthy