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Chicken Taco Bowls with Pinto Beans and Rice

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.2528
Energy (kCal)408.1625
Carbohydrates (g)51.8126
Total fats (g)19.8284
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 20 minutes, Preparation Time - 5 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees F (190 degrees C). | 2. Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker. | 3. Prepare chicken strips according to package directions. | 4. Prepare rice according to package directions. | 5. Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour tortilla 6 - - - -
    chicken breast strip 1 package cooked - - - -
    pico de gallo 2 cups 158.72 48.0256 0.0 0.0
    mexican cheese 1/2 cup shredded blend 246.18 3.0558 14.1504 19.7868
    avocado 1 peeled pitted sliced - - - -
    jalapeno pepper 2 sliced 3.2625 0.7312 0.1024 0.0416
    avocado ranch dressing 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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