CHICKEN TACO POBLANO RICE BOWLS - SKINNYTASTE
Steps:
- Dice the chicken into small pieces. Combine taco seasoning in a small bowl and set aside.
- To make the pico de gallo, set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, 1/4 teaspoon salt. Set aside.
- Add oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, 2 to 3 minutes.
- Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add 1/2 cup water and corn. Cook 1 to 2 minutes then remove from heat.
- Divide rice in 4 bowls, top with chicken, cheese, pico de gallo and optional sour cream.
Nutrition Facts : ServingSize 1 bowl, Calories 475 kcal, CarbohydrateContent 52 g, ProteinContent 40.5 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 116 mg, SodiumContent 407.5 mg, FiberContent 6 g, SugarContent 3.5 g
EASY CRANBERRY CHICKEN RECIPE: HOW TO MAKE IT
You don't have to wait until the fall to enjoy delicious cranberry flavor. By using a canned sauce, you can get the flavor no matter what time of year.—Kay Simpson, Hull, Quebec
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 45 minutes
Prep Time 15 minutes
Cook Time 01 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.
Nutrition Facts : Calories 425 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 675mg sodium, CarbohydrateContent 35g carbohydrate (24g sugars, FiberContent 2g fiber), ProteinContent 29g protein.
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