Southwest Chicken Dinner

• 2 cups water
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked long grain rice
• 1 tablespoon taco seasoning
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 cup canned black beans or pinto beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 1 teaspoon grated lime zest
• 2 tablespoons lime juice
• Pico de gallo, shredded Mexican cheese blend, sour cream, avocado, shredded lettuce or lime wedges, optional

1. In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender.
2. Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165u0b0.
3. In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

water, olive oil, salt, pepper, long grain rice, taco, chicken breast halves, black beans, fresh cilantro, lime zest, lime juice, gallo

Taken from www.tasteofhome.com/recipes/southwest-chicken-dinner/ (may not work)