Thursday, September 24, 2009

Taco Chicken with Spanish Beans and Rice

I am loving these quick and easy 20 minutes meals from Cooking Light!!! I have been so unmotivated to make big elaborate meals lately, so this has been a quick, healthy fix. I did change up the recipe a little and the prep went even faster. The flavor of this was just like a chicken burrito, but with out all the fat:)


1 T. less-sodium taco seasoning
2 boneless skinless chicken breasts
cooking spray
1/4 cup mexi blend 2% cheese
  1. Sprinkle taco seasoning over both sides of chicken.
  2. Place a large non-stick skillet over medium heat until hot. Coat chicken with cooking spray.
  3. Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
  4. Remove chicken from heat; sprinkle with cheese. Cover and let stand for 3-4 minutes or until cheese melts. Serve with Spanish Rice and Beans(recipe below).
Spanish Rice and Beans

1 pkg. pre-cooked brown rice ( you know the ones in the microwaveable packages)
1 can black beans, rinsed and drained (I used black beans with diced jalapenos)
1/4 cup mild salsa

  1. Combine rice, beans, and salsa in a saucepan and cook over medium heat for a 1-2 minutes or until thoroughly heated.
Quick, Easy, Weeknight Menu!!