Happy Cinco De Mayo! Enjoy Crispy Chicken Tacos!
Nothing like serving up a quick, hearty meal that everyone can enjoy. It’s almost as easy as serving breakfast for dinner. Marinated sliced chicken breasts, seasoned rice and black beans is all it takes.
- 2 boneless chicken breasts
- 1 can of Goya Black Beans
- 1 cup of Uncle Ben’s long grain rice
- 1 garlic clove
- 1-2 fresh limes
- Extra virgin olive oil
- Shredded Mexican cheese
- Sazon Goya Con Azafran Seasoning packets
- Chili powder
- Garlic powder
- Kosher Salt
- Taco shells
Slice chicken into ½ strips and marinade with olive oil, lime, garlic powder, chili powder and salt! I do this hours or even a day in advance.
Begin preparing a batch of long grain rice with a packet of Goya saffron infused (con azafran) seasoning for each cup of rice.
Grill chicken for 10-12 minutes. Meanwhile, sauté crushed garlic in olive oil and add black beans with ¼ cup of water to heat up a healthy side dish. Black beans are packed with fiber and protein!
Heat taco shells for 2 minutes on 350 degrees F before filling them with grilled chicken. Top off tacos with cheese and melt in oven for another minute. My kids prefer simple tacos, but adults enjoy topping tacos with fresh tomato, guacamole, sour cream or salsa!
Chicken tacos, spiced rice and beans ready in 30 minutes!