Mexican Dinner

Bring the vibrant flavors of Mexico to your table with this hearty and flavorful Mexican Dinner recipe! Perfect for a weeknight meal or casual gathering, it features juicy, taco-seasoned chicken breasts served in warm corn tortillas, complemented by zesty homemade guacamole and fragrant Mexican rice. The rice, infused with rich tomato paste, garlic, and chicken broth, pairs beautifully with the creamy guacamole made fresh with ripe avocado, Roma tomatoes, and a kick of jalapeño. Garnished with fresh cilantro and a squeeze of lime, this recipe is a fiesta of textures and tastes, ready in just 50 minutes and ideal for serving four lucky diners. Whether you’re craving tacos, a taste of authentic Mexican cuisine, or a fresh twist on a family favorite, this dish is guaranteed to delight.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Taco seasoning
• 8 pieces Corn tortillas
• 0.25 cup Fresh cilantro, chopped
• 1 piece Lime
• 1 cup Steamed white rice
• 2 tablespoons Tomato paste
• 1 cup Chicken broth
• 0.5 cup Diced onion
• 2 cloves Garlic, minced
• 2 pieces Avocado
• 1 piece Roma tomato, diced
• 1 piece Jalapeño, finely chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Directions

Step 1

Start by marinating the chicken. Coat the chicken breasts with 1 tablespoon of olive oil and rub the taco seasoning evenly over both pieces. Let the chicken rest while preparing other components.

Step 2

To make the Mexican rice, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the diced onion and minced garlic. Sauté until fragrant, about 2 minutes.

Step 3

Stir in the steamed white rice, tomato paste, chicken broth, and a pinch of salt. Lower the heat to a simmer and cook, stirring occasionally, until the rice absorbs the flavors, about 10 minutes. Remove from heat and set aside.

Step 4

For the guacamole, halve the avocados and scoop the flesh into a mixing bowl. Mash with a fork until mostly smooth. Add the diced Roma tomato, finely chopped jalapeño, chopped cilantro, the juice of half a lime, salt, and pepper. Stir until well combined. Set aside.

Step 5

Cook the chicken by heating a large skillet or grill pan over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until the chicken is fully cooked and an internal temperature of 165°F (74°C) is reached. Remove from heat and let rest for 5 minutes before slicing into thin strips.

Step 6

Warm the corn tortillas by placing them in a dry skillet over medium heat, about 20-30 seconds on each side, or until pliable.

Step 7

Assemble the tacos by adding slices of chicken to each tortilla. Top with a squeeze of lime juice and a sprinkle of chopped cilantro.

Step 8

Serve the chicken tacos alongside the Mexican rice and a scoop of guacamole. Enjoy your delicious Mexican dinner!

Nutrition Facts

Serving size	1890.8 grams (1890.8g)

Amount per serving	% Daily Value*
Calories	2564

Total Fat 97.60g	125%
Saturated Fat 15.90g	80%
Polyunsaturated Fat 8.30g
Cholesterol 286mg	95%
Sodium 5365mg	233%
Total Carbohydrate 284.20g	103%
Dietary Fiber 56.90g	203%
Total Sugars 19.20g
Protein 149.30g	299%

Vitamin D 0IU	0%
Calcium 414mg	32%
Iron 15mg	83%
Potassium 3336mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 22.9%

Carbs: 43.5%