If you’re looking for a simple, nutritious meal that’s perfect for meal prep or a quick weeknight dinner, these Chicken Taco Bowls are an excellent choice.
Packed with flavor and protein, this recipe makes four hearty servings, each with around 473 calories, 42 grams of carbs, 38 grams of protein, and 15 grams of fat.
Let’s dive into how to make these tasty bowls!
Ingredients:
- 1 lb ground chicken
- 1/2 red onion, diced
- 1 cup frozen corn
- 1 can (15 oz) black beans, rinsed and drained
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp avocado oil
- 1/2 cup Hatch Valley green chile salsa
- 1 cup shredded cheese
- 1 cup basmati rice, uncooked
- Optional: 1 tbsp chopped fresh cilantro for garnish
Instructions:
- Cook the Basmati Rice:
Start by cooking the basmati rice according to the package instructions. This usually involves rinsing the rice, adding it to a pot with water, and simmering until tender. Once cooked, set the rice aside. - Prepare the Chicken Mixture:
While the rice is cooking, heat a large skillet over medium heat and add the avocado oil. Once the oil is hot, add the diced red onion and cook for about 3 minutes until it starts to soften. Add the ground chicken to the skillet. Use a spatula to break the meat apart and mix it with the onion. Season with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, oregano, and black pepper. Cook the chicken mixture for about 5 minutes, stirring occasionally, until the chicken is fully cooked and nicely browned. - Add Corn, Beans, and Salsa:
Stir in the frozen corn, drained black beans, and green chile salsa. Continue to cook for another 4-5 minutes, stirring occasionally, until everything is heated through and the flavors are well combined. - Assemble the Bowls:
To serve, grab four bowls. Spoon 1/4 cup of cooked rice into each bowl. Evenly divide the chicken mixture among the bowls, placing it on top of the rice. Sprinkle 1/4 cup of shredded cheese over each serving. If desired, garnish with a tablespoon of chopped fresh cilantro for a burst of fresh flavor. - Enjoy or Store:
These Chicken Taco Bowls can be enjoyed immediately, or you can prepare them ahead of time. If you’re meal prepping, let the bowls cool before transferring them to airtight containers. Store them in the refrigerator for up to 4 days. Reheat in the microwave before serving.
Tips:
- Feel free to customize your bowls with your favorite toppings, such as avocado slices, sour cream, or chopped tomatoes.
- For a lower carb version, you can substitute cauliflower rice for the basmati rice.
- To add extra veggies, consider mixing in some diced bell peppers or chopped spinach with the chicken mixture.
These Chicken Taco Bowls are not only easy to make but also packed with flavor and nutrients.
Perfect for a quick dinner or for making ahead for busy days, they’ll quickly become a favorite in your meal rotation. Enjoy!