Chicken Taco & Rice

This one skillet meal is a total crowd-pleaser. It's packed with flavor, super easy to make and cleanup is a breeze. The cheesy top, tender chicken and seasoned rice & corn make it a satisfying comfort meal! It's perfect for busy weeknights when you want something everyone will actually eat.

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Course: dinner

Cuisine: American, Mexican

Keyword: chicken, corn, dinner, easy, high protein, low calorie, mexican, rice, skillet, taco

Servings: cups

Calories: 183kcal

Author: kristyslifestyle

Ingredients

1 lb boneless skinless chicken breasts
1 Tbsp avocado oil
2 Tbsp Kristy's Homemade Taco Seasoning
13 oz chicken broth
8 oz tomato sauce
15 oz can of sweet corn, drained
1.5 cups minute white rice
1/2 cup shredded cheddar cheese

Instructions

Cook the chicken breasts in a skillet with 1 Tbsp of oil over medium heat.
Flip over after 4-5 minutes and then continue cooking until the chicken reaches an internal temperature of 165 F.
Remove chicken from the skillet, shred it and then place it back into the skillet.
Add in the tomato sauce, chicken broth, drained corn and taco seasoning.
Stir to combine and bring to a boil.
Stir in the rice, cover and remove from heat.
Let it sit covered for 5 minutes and then take the lid off and add the cheese onto it.
Cover again for a couple of minutes or until the cheese is melted.
Eat with a fork or scoop it up with some tortilla chips. Enjoy!!

Notes

Nutrition facts are gathered by scanning food labels and using online calculators. They are accurate to the best of my knowledge. Nutrition facts may vary according to different name brands. I encourage you to calculate them on your own as well.

Nutrition