2 Chicken Breasts, pounded thin
1 cup Rice, cooked (I used black beans and rice but brown would be healthier)
1 Bell Pepper, sliced
1/2 Sweet Onion, sliced
1/2 Jalapeno, minced
1 packet Taco Seasoning
1/4 cup Cheddar, fat free, shredded
1 tbsp Olive Oil
1/4 tsp Red Pepper Flakes
(You can also use any additional toppings, guac, salsa, fat free sourcream, etc.)
Preheat Oven to 350 Degrees. Heat Oil in a skillet on high heat. Cook rice according to directions.
Use 3/4 packet of taco seasoning and rub onto both sides of chicken. Place in a baking dish and into the oven. Bake for 20 minutes, flipping at 10 minutes.
While the chicken cooks, combine the remaining taco seasoning, pepper, onion, jalapeno, fresh ground pepper and red pepper flakes into a bag and shake until the seasoning is evenly distributed. Place contents of bag into the skillet. Cover with lid and let cook for about 12 minutes, stirring every couple minutes.
When chicken is done, add a little bit of S&P. Put 1/2 cup rice on your serving plate, followed by the chicken. Sprinkle the cheese onto the chicken and then top with vegetables. You can also add condiments on top, as you like.
Nutritional Info Per serving (2 servings in recipe, although 1/2 serving was enough for me)