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Chicken & Rice Tacos

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Submitted by dockeryj6743@gmail.com

Delicious and filling.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G CHICKEN THIGHS, BONELESS, SKINLESS
boneless skinless, about 4
8 8
EACH TACO SHELLS
corn taco shells *
2 3E+1
TABLESPOONS ML TACO SEASONING MIX *
8.8 254.3
OUNCES ML/G SPANISH RICE
1 pouch pre-cooked *
1 237
CUP ML BLACK BEANS
seasoned and undrained
¼ 59
CUP ML MILD SALSA *

Directions

Preheat over to 350℉ (180℃).

Bake taco shells 8 to 10 minutes or until crisp.

Preheat grill pan on high for 2 to 3 minutes.

Season chicken with taco seasoning.

Place chicken in grill pan; cook 4 to 5 minutes on each side. Heat rice following package instruction.

Slice chicken thinly. Fill taco shells with rice, black beans, chicken, and salsa.

Serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 321 47% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 80mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 15%
Sugars g
Protein 61g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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