It should be no surprise that I enjoy cooking fast and fabulous meals. I wrote a book about it, for goodness sake! I figure the quicker I can create a meal, the better. This meal is certainly no exception. My family loved this meal, so I am sharing it in hopes that your family will love it as well. As always, I want to inspire you to get out of the drive-thru and into the kitchen. This one should do it!
All you will need is boneless skinless chicken breasts, taco seasoning, lime juice, cilantro, onion, avocado, jalapeños (fresh or from the jar like I used), cilantro, tomatoes, black beans (canned or cook your own), and cooked rice (brown or white). Now that may sound like a lot of ingredients, but keep in mind you will only be cooking the rice and chicken unless you opt to cook your black beans instead of using canned ones.
While your rice is cooking according to the package directions, get started chopping your fixings and heating up your black beans. Then, move Cut away any fat from your chicken breasts, and then cut the breasts into cubes, about 1/2″ in size. I use four chicken breasts for my family of five. Chicken tenders would work fine as well.
Now that they are all cut up, we are ready to season them.
Sprinkle taco seasoning onto the breasts. I use a generous amount. By the way, I use regular taco seasoning, not the chicken taco seasoning. I have yet to find a good reason to use chicken taco seasoning specifically when the regular one works just fine.
Grab a fork and gently stir the chicken around so that the seasoning is distributed evenly. Next is our final ingredient. I told you this would be fast and fabulous. No worries, it will not lack flavor at all. All you need is the juice of one lime. So, get out your citrus press and goooooo. (If you want a citrus press, or any kitchen tools I use, visit the store section of my blog to order your own).
Now that our chicken cubes are seasoned with the lime juice as well, let’s get ready to make the magic happen. Heat a skillet with the oil of your choice (vegetable, canola, extra-virgin olive oil, coconut oil). Once it’s hot, add the chicken to the skillet.
I threw some sliced red onions in the skillet. I was not careful about how I cut them at all (as you can tell).
Continue to cook the chicken and onions until they start to brown like this.
Once the chicken is finished, assemble your plate of fixings. I used jalapenos from the jar, grape tomatoes, chopped cilantro, sour cream, and black beans (when I use canned beans, I prefer Bush’s Seasoned Black Beans) . Don’t forget your bowl of rice or quinoa on the side. 
Each person can create their own individual bowl with this family style layout. Enjoy this fast and fabulous meal. Let me know if you plan to try it and definitely let me know if you make it!
- 4 boneless skinless chicken breasts
- 4 tablespoons of taco seasoning
- 1 lime, juiced
- 1 table spoon of vegetable oil
- 1/2 red onion, sliced
- Rice
- Black Beans
- Avocado
- Jalapeños
- Grape Tomatoes, Halved
- Cilantro
- Sour Cream
- Prepare rice according to package directions
- Chop fixings and set aside
- Dice chicken breasts into 1/2" chunks
- Sprinkle taco seasoning over the chicken. Use a spoon or fork to stir the chicken so seasoning is evenly distributed
- Squeeze the juice of 1 lime over the chicken
- Heat oil in skillet over medium high heat
- Add chicken and cook for 3 minutes
- Add onions to skillet and flip chicken with a spatula
- Continue to cook chicken and onions for 5 minutes, or until chicken is no longer pink in the center and outside is slightly browned
- Remove from skillet and serve over rice. Top with fixings.
- This dish also makes a great meatless meal by replacing the chicken with quinoa and omitting the rice.
- Greek yogurt is a great fat-free substitute for sour cream.
Then coat them in the panko bread crumb mixture….
Flip it over and let it grill for another minute or just until you get the grill marks. Don’t worry if it starts to puff up. It will go down immediately after it’s removed from the grill pan.
