Spicy Chicken Taco Bowls
Enjoy flavorful and spicy chicken taco bowls with fresh toppings and a zesty sauce, perfect for a quick and satisfying meal.
Ingredients
Protein
- 2 pieces chicken breasts (cut in half lengthwise)
- 3 teaspoons Southwest seasoning
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup uncooked jasmine rice
- 0.5 cup Greek yogurt
- 0.5 tablespoon lime juice (or to taste)
- 0.5 tablespoon sriracha sauce
- 1 clove garlic (minced)
- 12 fluid ounces can corn (drained)
- 19 fluid ounces can black beans (drained and rinsed)
- 0.25 medium red onion (chopped)
- 0.5 red bell pepper chopped
- 1 avocado chopped
- 0.5 lime juice
- 1 tablespoon olive oil
Toppings
- Small handful cilantro (chopped)
Instructions
- Cut chicken in half lengthwise and marinate with seasoning, garlic powder, and oil for 10-15 minutes.
- Cook rice according to package instructions.
- Mix sauce ingredients in a small bowl and set aside.
- Cook chicken in a skillet over medium-high heat for 4 minutes per side, then cover and cook until done.
- Assemble bowls with rice, toppings, sliced chicken, and drizzle with sauce.
Notes
Feel free to customize toppings and spice level to your preference.