Stir-Fried Chicken, Rice and Bean Taco

Ingredients

• Tortillas1 count (40 g)
• Chicken Breast120 g
• Green Bell Pepper1/4 count (30 g)
• Red Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Rice1/2 cup (100 g)
• Beans1/4 cup (50 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and beans.

2. 2

   Step 2

   Mince the garlic while heating a pot over medium heat.

3. 3

   Step 3

   Heat half of the oil and once heated, add and stir-fry for 1 minute over medium heat.

4. 4

   Step 4

   Add the rice, paprika and salt and pepper to taste. Mix, cook for a few minutes and remove from heat.

5. 5

   Step 5

   Separately, place a pan over medium-high heat. While heating, season the chicken with salt and pepper and cut into strips.

6. 6

   Step 6

   Once heated, add the chicken and cook for 3-5 minutes, while stirring occasionally. Meanwhile, cut the onion and bell pepper into strips.

7. 7

   Step 7

   Then add the onion together with the bell pepper and a pinch of salt. Continue cooking for about 5-7 minutes or until done. Remove.

8. 8

   Step 8

   Warm the tortilla in a pan for 30 seconds per side.

9. 9

   Step 9

   Fill the tortilla with the stir-fried chicken, serve with the rice and beans.

10. 10

    Step 10

    Optionally, you can add a little tomato, diced jalapenos and/or lime juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stir-Fried Chicken, Rice and Bean Taco can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.