Description
Chicken taco bowls are a healthy and customizable meal featuring tender chicken, fresh vegetables, and zesty toppings. Perfect for weeknight dinners or meal prepping, these bowls are loaded with protein and fiber, offering endless options for personalizing your flavors and toppings.
Ingredients
1 lb chicken breast (boneless, skinless)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and pepper to taste
2 cups cooked rice (white or brown)
1 cup corn kernels (fresh or frozen)
1 cup black beans (drained and rinsed)
1 cup diced tomatoes
1/2 cup shredded lettuce
1/2 cup shredded cheddar cheese (optional)
1/4 cup sour cream (optional)
1/4 cup salsa (optional)
1/4 cup chopped cilantro (optional)
Lime wedges (for garnish)
Instructions
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Heat olive oil in a skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
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Cook chicken in the skillet for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove and let rest before slicing into strips or bite-sized pieces.
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Prepare the rice according to package instructions.
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In the same skillet, toss corn for 2-3 minutes until heated through. Set aside.
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To assemble, start with a base of cooked rice in each bowl. Top with chicken, black beans, corn, tomatoes, and shredded lettuce.
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Add desired toppings like cheese, sour cream, salsa, cilantro, and a squeeze of lime juice.
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Serve immediately and enjoy!
Notes
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Vegetarian: Swap chicken for grilled vegetables or tofu for a plant-based protein.
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Spicy: Add jalapeños, hot sauce, or chipotle peppers to the chicken seasoning for extra heat.
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Rice substitution: Use quinoa for a higher-protein, gluten-free option.
- Prep Time: 10min
- Cook Time: 20min
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
