This Sweet and Spicy Chicken Taco Bowl is the perfect round 2 dish for leftover taco chicken. The spicy use of red tomatillo sauce paired with a sweet pineapple coconut rice that’s drizzled in fresh lime juice is the perfect formation of a lite lunch from yesterday’s chicken tacos.
Katie Chase
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Equipment
Small Saucepan
Tinfoil
Small Whisk
Measuring Cups
Ingredients
1cupcoconut water (0.96)
6ouncespineapple juice (0.66)
pinch of salt (0.01)
1cupwhite rice uncooked (0.60)we like Jasmine
1leftover chicken breast (1.74)or approximately 1/2-1 cup of your shredded taco chicken
1/4cuptomatillo salsa (0.30)
2Tablespoonscanned crushed tomatoes (0.05)
Optional
fresh lime juice (0.38)
cilantro (0.22)
Instructions
Bring coconut water, pineapple juice, and salt to a boil. Cook rice according to package instructions.
While rice is cooking, reheat the chicken in the oven.
Stir together tomatillo salsa and crushed red tomatoes (or your other choice of salsa) in a saucepan just to heat through.
Plate rice and chicken. Top with salsa, lime juice, and cilantro.
Notes
*If you have plain chicken leftover, reheat on the stove top with 1 Tablespoon of oil and 2 teaspoons of taco seasoning to make into taco chicken.