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Knorr® Chicken Tacos with Pico de Gallo

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people
  • PICO DE GALLO:
  • 3 cups seeded and finely chopped tomatoes
  • 1/2 cup finely chopped onion
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. chopped fresh cilantro
  • 1 serrano chile, seeded and finely chopped
  • RICE:
  • 1 cup uncooked brown rice
  • 2 1/2 cups water
  • TACOS:
  • 2 lbs. boneless, skinless chicken breasts, cut into 2-in. strips
  • 3 Tbsp. vegetable oil
  • 2 Tbsp. finely chopped fresh cilantro
  • 1 Tbsp. Knorr® Chicken flavor Bouillon
  • 2 cloves garlic, finely chopped
  • 4 tsp. fresh lime juice
  • 12 corn tortillas
  • 1 For Pico de Gallo, combine all ingredients in medium bowl. Cover and refrigerate 30 minutes for flavors to blend. Season with salt and pepper, if desired.
  • 2 For Rice, cook brown rice in water according to package directions.
  • 3 For Tacos, about 10 minutes before rice will be done, toss chicken with oil, cilantro, Knorr® Chicken flavor Bouillon and garlic in large bowl.
  • 4 Heat large skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 9 minutes. Sprinkle with lime juice.
  • 5 Top tortillas with chicken and Pico de Gallo. Serve tacos with rice.