20 corn tortillas, warmed according to package directions
1 cup uncooked brown rice
2 1/2 cups water
6 cups mixed salad greens
1 large tomato, cut in wedges
6 Tbsp. olive oil
3 Tbsp. balsamic vinegar
Start by cooking the brown rice in water according to package directions. Meanwhile, begin to prepare your tacos. Sprinkle Knorr® Selects Tomato Chicken Bouillon over chicken breasts, rubbing into chicken to coat.
Heat 2 tsp. oil in large skillet over medium-high heat and cook chicken, turning once, until browned, about 5 minutes. Pour water into skillet; cover, reduce heat and simmer, turning chicken once, until chicken is thoroughly cooked, 8 to 10 minutes for small breasts, 10 to 12 minutes for larger breasts.
Remove chicken to plate; refrigerate until cool enough to handle. Pour cooking liquid into bowl and set aside.
Heat remaining 1 Tbsp. oil in same skillet over high heat and cook onion stirring occasionally, until golden, about 3 minutes. Stir in tomatoes and cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
Stir in chile powder, garlic and reserved cooking liquid and cook, stirring occasionally, until very thick, about 8 minutes. Meanwhile shred chicken.
Stir chicken and any juices into skillet and cook, stirring occasionally, until very thick and chicken is heated through, about 5 minutes. Stir in cilantro.
Have your family build their own tacos. Start by stacking 2 tortillas topped with chicken, and, if desired, taco toppings of your choice.
Finally, toss the salad greens, tomato wedges and oil and vinegar in a salad bowl.