The next time you make chicken and brown rice for dinner, double the recipe and save the leftover chicken and rice for this fast and easy taco meal. A great recipe for extra-busy nights or a healthy work lunch.
- 2 cups chopped cooked chicken breast (4 breast halves)
- 1 cup cooked brown rice
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup diced fresh avocado
- ½ cup diced tomato
- ¼ cup fresh cilantro, chopped
- ½ cup salsa of your choice
- 4 8-inch flour tortillas
Combine the leftover chicken and rice in a microwave-safe bowl. Add the cumin, salt and pepper and stir. Cook on high for 3-4 minutes or until warmed through. Remove from microwave and set aside.
Place the tortillas on a plate and microwave for 30 seconds, just until pliable and warm.
Place ¼ of the chicken and rice mixture into each of the soft tacos, top with the veggies, cilantro and salsa.
Makes 4 servings.
Calories: 364 Protein: 26g Fat: 11g Carbs: 40g