HIGH PROTEIN ONE-PAN MEXICAN STYLE CHICKEN & RICE

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions:

Step 2

Season the chicken:

Step 3

In a bowl, mix chicken with olive oil, chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Toss well to coat evenly.

Step 4

Cook the chicken:

Step 5

Heat a large nonstick pan or skillet over medium-high heat. Add chicken pieces and sear for 5–6 minutes, flipping occasionally until golden brown and cooked through. Remove from the pan and set aside.

Step 6

Cook the vegetables:

Step 7

In the same pan, add the red onion, garlic, and bell pepper. Sauté for 2–3 minutes until softened and fragrant.

Step 8

Add rice and liquids:

Step 9

Stir in rice, diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Mix well. Bring to a simmer, cover, and cook on low heat for 15–18 minutes, stirring occasionally, until rice is tender and liquid absorbed.

Step 10

Combine everything:

Step 11

Add the cooked chicken back to the pan, toss to coat in the tomato rice mixture, and cook for 2–3 more minutes to heat through.

Step 12

Serve:

Step 13

Divide evenly into 3 meal prep containers. Garnish with chopped cilantro and a lime wedge.

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