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Ingredients
- 1 (8 oz) package cilantro-lime (or white) rice
- 2 ¼ cups water, divided
- 3 tablespoons canola oil, divided
- 2 chicken fillets (about 1 lb)
- ½ cup fajita skillet sauce
- 1 (15 oz) can seasoned black beans
- 1 chipotle-cheddar salad kit (11–13 oz)
- 1 cup mango salsa (optional)
Steps
- Prepare rice following package instructions (using 2 cups water and 1 tablespoon oil).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pan; add chicken and cook 2–3 minutes on each side until browned.
- Reduce heat to medium-low; pour in skillet sauce and remaining ¼ cup water. Cover and cook 8–10 minutes, stirring occasionally, until sauce has thickened and chicken is 165°F. Meanwhile, heat beans following package microwave instructions.
- Cut chicken into bite-size pieces. Toss salad greens with dressing from kit (reserve salad kit toppings). Assemble bowls by placing about 1 cup rice in center of each bowl, then arranging the following in small piles around the rice: beans, salad greens, and chicken. Top with reserved salad kit toppings and mango salsa, if using. Serve.
Amount per ¼ recipe serving: Calories 630, Total Fat 20g, Sat Fat 3g, Trans Fat 0g, Chol 70mg, Sodium 1820mg, Total Carb 73g, Fiber 9g, Sugars 6g, Protein 36g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 35%