Spicy Chicken Taco Bowl

This bowl takes the flavors of taco night and turns them into a five-minute, one-pan dinner. Diced rotisserie chicken gets warmed in a pan with gluten-free taco seasoning and hot sauce, then piled over microwave rice with black beans and salsa for a filling, high-protein meal in a modest, easy-to-finish portion. It's built from supermarket shortcuts, so there's nothing to chop beyond the chicken and nothing to simmer for long.

Ingredients

• 10 ozRotisserie chicken, diced, skin removed
• 1.5 tbspgluten-free taco seasoning
• 1 tbspHot sauce, plus more to taste
• 1 pouch (8.5 oz)Microwave rice, brown rice or rice and quinoa blend
• 1 cupblack beans, canned, drained and rinsed
• 0.5 cupsalsa, jarred, check label for gluten-free
• 2 tbspwater
• 1lime, cut into wedges, optional

Method

1. Heat the microwave rice in its pouch according to package directions. 1:30
2. Warm the black beans in a microwave-safe bowl for about 1 minute, or warm them in the pan alongside the chicken. 1:00
3. Put the diced chicken, taco seasoning, hot sauce and water in the pan over medium heat. Stir until the chicken is hot and coated, about 4 minutes. 4:00
4. Divide the rice between two bowls and top each with the spicy chicken and black beans.
5. Spoon salsa over the top and serve with lime wedges on the side.