Chicken Taco Bowls

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 servings

Calories 650

A flavorful and easy-to-make chicken taco bowl featuring seasoned chicken, beans, rice, and fresh toppings.

1 teaspoon olive oil
0.25 cup minced onion
0.5 cup diced red bell pepper
3 cloves minced garlic
3 tablespoons chopped cilantro (plus more for garnish)
15 oz can black beans (not rinsed or drained)
0.25 cup water
0.5 teaspoon cumin
1 bay leaf bay leaf
0.5 teaspoon kosher salt
2 limes limes (1 juiced, 1 cut into wedges)
4 boneless skinless chicken thighs chicken thighs (about 20 ounces) (fat trimmed)
2 to 2.5 tablespoons taco seasoning (homemade or store bought)
3 cups cooked white rice (heated)
0.5 cup pico de gallo (homemade or store bought)
1 small Haas avocado (4 ounces total, sliced or diced)

Sauté onion, pepper, garlic, and cilantro in oil until soft, about 3-5 minutes. Add beans, water, cumin, salt, and bay leaf; simmer 15 minutes until thickened. Discard bay leaf.
Heat a grill pan, season chicken with lime juice and taco seasoning, then cook 7-8 minutes per side until cooked through. Slice and set aside.
Divide rice and beans into bowls, top with chicken, pico de gallo, avocado, cilantro, and lime wedges. Serve immediately.

Feel free to customize toppings and spice levels to your preference.

Calories: 650kcal

Cost: $15

Course: Main Course

Cuisine: Mexican

Keyword: Chicken, rice, tacos