Chicken Taco Skillet

Well here I am finally back to some sort of normalcy hopefully there will more frequent blog posts! I made this one night last week and got some awesome reviews from husband, child and father-in-law. I found this to be a perfect week night recipe done start to finish in thirty minutes flat. I loved the fact that it had all the flavors of a taco without the mess of shells and assembling. Plus an added bonus is that it is loaded with lots of good healthy proteins and is pretty darn figure friendly.

So if you are stuck on what to feed the fam one night this week give this bad boy a try!

Chicken Taco Skillet (Serves 5-6)

4 boneless skinless chicken breast (diced)

1 onion (diced)

2 cups minute brown rice

1 can diced tomatoes (I like the cilantro lime flavor)

1 can black beans (rinsed and drained)

1 small can sliced olives (drained)

1 ½ cups chicken broth

1 tbsp cumin

¼ red pepper

Salt and pepper to taste

1 cup shredded cheddar cheese

Toppings:

Shredded Lettuce

Diced Tomato

Avocado

Lime Wedges

Salsa

In an oven proof skillet brown your chicken breast and onion. Once cooked through add all remaining ingredients except cheese and toppings. Reduce Heat to Medium and cook for 15 to 20 minutes. Once rice is puffed top with cheese and brown in a 350 degree oven for 5-10 minutes.

Serve in bowls and top as you please! Enjoy!