This delicious, Tex-Mex meal brings together everything you love about a taco on one hearty plate: juicy chicken, fluffy rice, earthy beans, charred corn, sweet bell peppers, and roasted onions. We top each serving with tangy tomato salsa and a shower of crunchy tortilla strips that will cure any takeout craving.
Meal Card: Salsa Chicken Taco Bowl with Crunchy Tortilla Strips
Ingredients
- 1-2 packets tomato salsa
- 1-2 packages southwest vegetable blend
- 1-2 packages white rice
- 2-4 chicken breasts
- 1-2 packets cajun seasoning
- 1-2 packets tortillas strips
Directions
1) Place tomato salsa in a bowl of hot water to thaw (place salsa in the fridge to thaw if scheduling this meal). Place tortilla strips on the counter to thaw.
2) Open chicken and place on the roasting rack (handles facing up) in a Suvie pan. Drizzle each breast with olive oil and then sprinkle each breast with ½ tsp Cajun seasoning. Place pan in the top zone of Suvie.
3) Gently tap southwest vegetable blend and white rice against the counter to break apart, then open and add to a separate Suvie pan. Season with olive oil, salt and freshly ground pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 37 minutes)
5) Remove pans from Suvie. Transfer chicken to a cutting board to rest for 4 minutes. Stir rice and vegetables together and season to taste with salt and pepper; divide between plates.
6) Cut chicken into slices and divide on top of rice and vegetables. Spoon salsa over each plate and garnish with tortilla strips just before seasoning.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 540, Total Fat 9g, Total Carbohydrates 70g, Total Sodium 960mg, Total Protein 45g.
