By Lizeth Perez
Chicken Taco Rice Bowl
5 steps
Prep:10minCook:20min
**NOTES**
490 Calories* PER SERVING
49g* / 41% PROTEIN, 48g / 41% CARBOHYDRATES, 10g* / 18% FAT
Updated at: Sun, 03 Dec 2023 21:10:30 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
23
High
Nutrition per serving
Calories590.8 kcal (30%)
Total Fat19 g (27%)
Carbs51.6 g (20%)
Sugars9.6 g (11%)
Protein56.6 g (113%)
Sodium831.9 mg (42%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
20gButter Lettuce
20gCheese
cheddar or jack, reduced fat
30gQueso Fresco
Batido, desnatado, low fat whipped fresh cheese, Hacendado
35gBasmati rice
uncooked
35gwhole kernel corn
Sweet, canned
45gTaco sauce
50gRed onion
80gTomatoes
100gGreen Bell Pepper
170gChicken breast fillet
raw
1 Tbsplime juice
1 pinchGarlic powder
1 pinchCilantro
chopped
Instructions
Step 1
1. Rinse the rice prior to cooking. add to a pot of lightly salted water, and cook, according to the instructions on the packet.
Step 2
2. Peel and finely chop the onion. rinse and dice the tomato, pepper, and lettuce.
Step 3
3. Drain the corn, using a colander and rinse using cold water to remove any excess salt if desired.
Step 4
4. Dice the chicken, then fry it with the onion, spices and taco sauce in a pan over medium-high heat until the chicken is no longer pink in the middle.
Step 5
5. Add the rice to a bowl with the vegetables and chicken and top with the cheese, fresh cheese, lime juice, and cilantro.
Notes
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