INGREDIENTS
1 lb
boneless skinless chicken breasts
2 tbsp
taco seasoning
3 tbsp
white flour
2 tbsp
butter
1 can
Mexicorn southwestern corn (or regular corn)
15 oz
canned black beans
1 cup
white rice
1
large bunch fresh cilantro (separated)
1 1/2
minced garlic (separated)
2 cups
chicken stock or broth
2
large heads or hearts of Romaine lettuce
4
limes (separated)
Toppings: store-bought chunky guacamole, 1 container (10 ounces) store-bought pico de gallo, 1 container (8 ounces) low-fat sour cream (separated - you'll need ½ cup for the dressing)
Salt and Pepper
2 tbsp
prepared ranch seasoning mix (dry)
1
tomatillo
1/2
of 1 full jalapeno (seeds removed)
1/2 cup
regular mayo