A delicious and quick cheesy chicken rice bowl, featuring perfectly seasoned chicken and rice topped with queso fresco and parmesan cheese for a creamy finish.
A delicious and quick cheesy chicken rice bowl, featuring perfectly seasoned chicken and rice topped with queso fresco and parmesan cheese for a creamy finish.
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– 1 lb (450 g) chicken breast
– 1 cup (190 g) rice
– 1 tsp (5 g) onion powder
– 1 tsp (5 g) salt
– 1/2 tsp (2 g) pepper
– 1 tsp (5 g) tajin
– 2 medium (300 g) potatoes
– 1/2 cup (75 g) queso fresco
– 1/4 cup (25 g) parmesan cheese
Dice the chicken breast into small pieces and season with onion powder, salt, pepper, and tajin.
In a large skillet over medium heat, cook the seasoned chicken for about 10-12 minutes until fully cooked and browned.
Meanwhile, boil the potatoes in a separate pot until tender, about 10-15 minutes. Drain and set aside.
In the same skillet as the chicken, add the cooked rice and mix well. Allow it to heat through for about 3 minutes.
Add the diced potatoes to the skillet and stir to combine with the chicken and rice mixture.
Top the chicken rice bowl with crumbled queso fresco and grated parmesan cheese before serving.
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