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Ingredients

• 4 oz Chicken Breast (cut into bite‑size pieces, seasoned with salt, pepper, and cumin)
• 0.25 cup White Rice (cooked, optionally mixed with chopped cilantro and lime juice)
• 2 tbsp Black Beans (rinsed and drained)
• 2 tbsp Shredded Lettuce (iceberg or romaine)
• 2 tbsp Shredded Cheddar Cheese (mild cheddar, pre‑shredded)
• 2 tbsp Salsa (mild or medium, store‑bought)
• 2 tbsp Guacamole (store‑bought or homemade)
• 2 pieces Small Flour Taco Shells (soft, 6‑inch size)
• 8 oz Soft Drink (your favorite soda or sparkling water)
• 1 piece Lime Wedge (optional, for squeezing over tacos)

Instructions

1. Cook the Rice

   Rinse 0.25 cup white rice, combine with 0.5 cup water in a saucepan, bring to a boil, cover and simmer 10 minutes until water is absorbed. Fluff and stir in chopped cilantro and a squeeze of lime if desired.

   Time: PT10M

   Temperature: Medium heat

2. Cook the Chicken

   Heat a skillet over medium‑high heat, add a drizzle of oil, then add the seasoned chicken pieces. Cook, stirring occasionally, 6‑8 minutes until no longer pink and internal temperature reaches 165°F.

   Time: PT8M

   Temperature: Medium‑high heat

3. Warm Beans and Taco Shells

   Add the black beans to the skillet just to heat through (2 minutes). Meanwhile, wrap the taco shells in a damp paper towel and microwave 20 seconds, or warm in a dry skillet 30 seconds per side.

   Time: PT2M

4. Prep Fresh Toppings

   Shred lettuce, grate cheese if not pre‑shredded, and portion salsa and guacamole into small bowls.

   Time: PT3M

5. Assemble the Tacos

   Lay each warm taco shell on a plate, add a spoonful of rice, then chicken, beans, lettuce, cheese, salsa, and top with guacamole. Squeeze a lime wedge over if using.

   Time: PT3M

6. Serve with Drink

   Pour the 8 oz soft drink into a glass and enjoy the complete kids‑meal experience.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g