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Chicken Taco Bowls
Prep Time:
20 minutes
Cook Time:
30 minutes
6 servings

2 Tbsp. olive oil

1 lb. boneless skinless chicken breast

1 tsp. chili powder

12 oz. Shiner Blonde Beer

2 cloves garlic, chopped

2 Tbsp. tomato paste

1 can (15 oz.) low sodium black beans

1 pkg. H-E-B Frozen Rice with Corn and Poblano

2 c. shredded lettuce

1 c. diced tomatoes

1/2 c. crushed tortilla chips


Place a large skillet over Medium-High heat and add olive oil. Season
chicken with chili powder, place in hot skillet, and brown 4 minutes p
er side.
Add beer and simmer 3 minutes. Reduce heat, add garlic and tomato past
e, cover, and cook approximately 15 minutes or until chicken is cooked
through. Remove from heat and shred chicken with a fork.
In a separate pan heat black beans.
Cook rice according to package directions.
To serve, spoon rice and beans into a bowl, and top with shredded chic
ken, lettuce, tomatoes and crushed tortilla chips.

Nutritional Information

Serving size: 336g, Calories: 350, Total Fat: 9g, Saturated Fat: 2g, S
odium: 290mg, Carbohydrates: 36g, Dietary Fiber: 4g, Protein: 31g


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