recipe Chicken and Rice Tacos in One Pan – Fast & Filling
Chicken and rice tacos are fast, flexible, and full of real-life flavor. A 15-minute dinner made from everyday ingredients that actually fills you up.
Ingredients
- 1 lb cooked chicken breast shredded or chopped
- 1 cup cooked brown or white rice
- ½ cup salsa or diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- Corn or flour tortillas
Toppings (optional but recommended):
- Shredded lettuce
- Avocado slices
- Greek yogurt or sour cream
- Fresh cilantro
- Lime wedges
Instructions
- In a large skillet over medium heat, combine cooked chicken, rice, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir well.
- Cook for 5–7 minutes until heated through and flavors meld together.
- Warm tortillas in a dry pan for 30–60 seconds per side or microwave wrapped in a damp paper towel for 20 seconds.
- Spoon ¼–⅓ cup of the filling into each tortilla.
- Top with your favorite toppings like shredded lettuce, avocado, Greek yogurt, or lime juice.
- Serve warm with extra lime wedges. Enjoy!
Notes
Use moist chicken like rotisserie for best results. This filling also works great in bowls or wraps the next day.
Nutrition
Serving: 2tacosCalories: 390kcalCarbohydrates: 35gProtein: 32gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 85mgSodium: 620mgFiber: 3gSugar: 3g
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