This recipe brings together everything you love about a taco on one hearty plate: shredded chicken, cheese, rice, beans, lettuce, and pico de gallo. We’ve kept most of the components separate, but this dish would be as equally delicious with everything mixed together. We love Monterey jack cheese for its melty texture and milky flavor, but If you can’t find it you can substitute with shredded cheddar or pepper jack cheese for a little kick.
Chicken Taco Plate
- 1 lb boneless, skinless chicken breasts
- 2 tbsp vegetable oil, separated
- 1 head romaine lettuce
- 1 can black beans, drained and rinsed
- 2 tsp cumin
- 1 cup white rice
- 1 cup pico de gallo, homemade or store-bought
- ½ cup shredded Monterey jack cheese
- 1 lime
Pat chicken dry and season generously with salt and pepper. Vacuum seal chicken with 1 tbsp vegetable oil, place in a Suvie pan, cover with water, and insert into your Suvie.
Place beans and cumin in the top left zone of your Suvie.
Place rice in the starch pan and insert into your Suvie. Input settings and cook.
My Cook > Multi-Zone Settings
Protein: 155 for 1 hour
Vegetable: 10 minutes
Starch: 15 minutes
Just before the chicken finishes cooking, tear the romaine into bite size pieces. Juice half the lime into a bowl and whisk in 1 tbsp of vegetable oil to make a simple vinaigrette. Season vinaigrette with salt and pepper to taste.
Remove rice from your Suvie and transfer to a bowl with the beans, stirring to incorporate. Squeeze remaining lime half over the rice and beans. Season with salt and pepper to taste.
Pat chicken dry and shred into bite-sized pieces.
Toss the romaine in the vinaigrette and then divide between plates. Divide rice and beans between plates and top with Monterey jack. Divide chicken between plates and spoon pico de gallo over each serving.
Nutritional Information per serving (4 servings per recipe): Calories 500, Total Fat 14g, Total Carbohydrates 55g, Total Sodium 516mg, Total Protein 39g