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:)

Chicken

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!!