Mallory always felt food would play a huge part in her life and career. As part of a family that loved cooking and spending dinner together, she equated food with having a good time.
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Busy weeknights call for easy meals. This one fits the bill—it’s quick and full of flavor.
Combine pico de gallo and black beans in bowl; set aside.
Melt Sauté Express® squares in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add chicken. Cook 13–18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork. Remove from skillet.
Stir rice and corn into skillet until coated and heated through.
Slice chicken; serve over rice mixture. Top with pico de gallo and black beans.
Dietary Fiber: 2g
So easy and so good. I didn't mix the black beans with the pico de gallo. I heated the black beans up and put on top of the rice and corn. Then added the chicken then the pico de gallo.
This was great and so easy! The only thing I did different was not mix the black beans with the pico de gallo, I heated them up and put them on top of the rice and corn then I added the chicken then the pico de gallo. It was layers of flavor! My husband loved it!
This was so easy and tasted great!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3633
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