Skinny Fiesta Veggie Chicken Meal Recipe

October 23, 2015 • By


  • 1 cup brown rice (uncooked)
  • 1 tbsp olive oil, extra virgin
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 lb boneless & skinless chicken breast tenders, cut into 1″ pieces (thawed but uncooked)
  • 4 tbsp cumin, divided
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup canned or frozen corn
  • 14 oz can black beans, drained & rinsed
  • 14 oz can diced tomatoes
  • 1 cup Mexican Blend cheese, shredded
  • 2 tbsn taco (fajita) seasoning
  • 1 large zucchini, diced
  • 2 medium heads of broccoli cut into florets


  1. Bring 1 cup of brown rice to boil/simmer with 2 cups of water for 40 minutes on stove top in a pot. You won’t need this until the skillet cooking is done at the end.
  2. Put large skillet on low heat and add olive oil. Add onion and garlic, saute until translucent. Move mixture to a side of the skillet and add thawed chicken. Sprinkle 1 tbsn of cumin on one side of the chicken pieces, and add salt and black pepper. Saute until a bit golden brown, about 7 minutes
  3. Add beans, tomatoes,corn, taco (fajita) seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minute
  4. Add broccoli, zucchini and stir. Sprinkle with cheese, cover and cookon medium heat for another 5 minutes.
  5. Pour on top a 1/4-1/2 cup of cooked brown rice and mix together. Top with more cheese if you like and avacado slices.