Southwestern Fiesta Chicken

I am therefore soft on with this Southwestern party Chicken! It’s therefore sensible, fast and simple. It’s good for throwing along on a dark, and it’s 1,000,000 times higher than something you’ll get at a restaurant!Southwestern party Chicken. higher than something you will get at a restaurant! Seriously United Nations agency wouldn't wish to eat this?? It's sort of a party on a plate!!

And seriously United Nations agency not wish to eat this attractive meal? It’s sort of a party on a plate! There ar such a big amount of fabulous contemporary flavors happening here. a celebration on your plate and a celebration in your mouth!!

And it’s seriously really easy to form. Here’s all you need!

Southwestern party Chicken. higher than something you will get at a restaurant! Seriously United Nations agency wouldn't wish to eat this?? It's sort of a party on a plate!!

And high with diced avocado if desired! we have a tendency to LOVE the avocado addition. This dish is explosive with such a big amount of contemporary, fabulous flavors. I cannot tell you ways abundant we have a tendency to love it! Hope you enjoy!! :)

Ingredients

CILANTRO LIME RICE

• 1 cup long grain white rice
• 2 cups water
• 1 teaspoon salt
• juice of 1 lime
• 2–3 tablespoons cilantro, chopped

FOR THE CHICKEN

• 1 pound boneless, skinless chicken breasts
• 1 envelope (3 tablespoons) taco seasoning
• 2 tablespoons olive oil
• 2 cups diced onion (about 1 onion)
• 2 cups diced bell peppers (about 3 bell peppers)
• 2 cups corn (fresh or frozen)
• 3–4 cloves garlic, minced
• 1 (14.5 ounce) can black beans, drained
• 1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
• 1 avocado, diced

Instructions

1. Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
2. Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
3. In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.
4. Add the drained black beans and tomatoes, rice, and chicken. Stir all to combine. Garnish with extra chopped cilantro and top with diced avocado. Serve and enjoy!! :)

Recipe From : Kevin & Amanda