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Recipes
Chicken and Rice Tacos with Black Beans
4 servings
25 minutes total

Ingredients

  • 8 corn taco shells
  • 1 lb boneless, skinless chicken thighs (about 4)
  • 2 tablespoons taco seasoning
  • 1 (8.8 oz) pouch cooked Spanish-style rice
  • 1 cup seasoned black beans
  • ¼ cup mild salsa

Steps

    1. Preheat oven to 350°F. Bake taco shells following package instructions.
    2. Preheat grill pan (or grill) on medium-high 2-3 minutes. Season chicken with taco seasoning (wash hands). Place chicken in grill pan; cook 4–5 minutes on each side until 165°F. Heat rice following package instructions.
    3. Slice chicken thinly. Fill taco shells with rice, black beans, chicken, and salsa. Serve.

Amount per ¼ recipe serving: Calories 440, Total Fat 13g, Sat Fat 4.5g, Trans Fat 2.5g, Chol 105mg, Sodium 1140mg, Total Carb 49g, Fiber 8g, Sugars 3g, Protein 27g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%