Fiesta Chicken and Cilantro Rice

This meal is great to cook when you’re low on time. Its also perfect for meal prep which is what I used it for this week. This recipe requires a cup of Taco Bells Mild Sauce which you can get at any grocery store. You might think, Taco Bell, really? To my surprise as well, this sauce has 0% fat, 0% carbs, and only 1% sodium. Most hot sauces are incredibly high in sodium which makes Taco Bell’s sauce so remarkable. As the Frank’s Red Hot lady would say, “I put this s*** on everything!”, you know, in the Taco Bell version of course.


  • 4 Chicken Breasts
  • 1c. Taco Bell Mild Sauce
  • 1c. Salsa
  • 1 tablespoon minced garlic
  • 1 table spoon black pepper
  • 1 tablespoon sea salt
  • 1 tablespoon cumin
  • 1 jalepeño sliced and de-seeded
  • 1/2 c. Queso or shredded Queso Fresca
  • 1c. jasmine rice
  • Juice from 1/2 a lime
  • 1/2 c. chopped cilantro
  • 2 avocados



  1. Marinate chicken breasts as long as possible in the Taco Bell, Salsa, pepper, cumin, and garlic. I do mine overnight.
  2. Preheat oven to 400.
  3. Oil a baking sheet, and align chicken breast up against each other, pouring the excess sauce on top.
  4. Spread hot peppers over the chicken breasts and place in the oven for 15 mins.
  5. Cook rice according to packaging.
  6. Add juice from the lime, cilantro, and salt. Stir and set aside.
  7. Meanwhile, pull chicken out, drizzle with queso, and place pack in oven about 5 more minutes or until chicken isn’t pink in the middle.
  8. Add rice to plate, place chicken on top, and slice 1/2 an avocado on each breast.
  9. Garnish with remaining cilantro, salt, and pepper.

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