Chicken Taco Bowls

Chicken Taco Bowls

Seasoned chicken, rice, and fresh toppings layer into a filling, customizable weeknight bowl.

Total 45 min Makes 4 servings Calories 585/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Diced chicken thighs are seared with smoky taco seasoning, then piled over cilantro-lime rice with black beans, corn, and fresh salsa toppings. It's a build-your-own dinner that comes together faster than a trip to the taco truck, and every component holds up well for meal prep.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, diced
  • 2 tablespoons taco seasoning
  • 2 tablespoons olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar cheese
  • 1 avocado, sliced
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Rinse the rice under cold water, then combine with chicken broth in a 6-quart saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.

  2. Remove rice from heat, stir in lime juice and cilantro, and set aside covered.

  3. Pat the diced chicken thighs dry and toss with taco seasoning, salt, and pepper until evenly coated.

  4. Heat olive oil in a 9-inch skillet over medium-high heat. Add the chicken in a single layer and sear, stirring occasionally, until browned and cooked through, about 8 minutes.

  5. Warm the black beans and corn together in a small saucepan over medium heat, stirring occasionally, until heated through.

  6. Divide the cilantro-lime rice among four bowls.

  7. Top each bowl with seasoned chicken, black beans and corn, cherry tomatoes, shredded lettuce, and cheddar cheese.

  8. Finish each bowl with avocado slices, a spoonful of salsa, and a dollop of sour cream before serving.

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Chicken Taco Bowls

Diced chicken thighs are seared with smoky taco seasoning, then piled over cilantro-lime rice with black beans, corn, and fresh salsa toppings. It's a build-your-own dinner that comes together faster than a trip to the taco truck, and every component holds up well for meal prep.

45 min 4 servings 585 cal

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, diced
  • 2 tablespoons taco seasoning
  • 2 tablespoons olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar cheese
  • 1 avocado, sliced
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Rinse the rice under cold water, then combine with chicken broth in a 6-quart saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.

  2. 2

    Remove rice from heat, stir in lime juice and cilantro, and set aside covered.

  3. 3

    Pat the diced chicken thighs dry and toss with taco seasoning, salt, and pepper until evenly coated.

  4. 4

    Heat olive oil in a 9-inch skillet over medium-high heat. Add the chicken in a single layer and sear, stirring occasionally, until browned and cooked through, about 8 minutes.

  5. 5

    Warm the black beans and corn together in a small saucepan over medium heat, stirring occasionally, until heated through.

  6. 6

    Divide the cilantro-lime rice among four bowls.

  7. 7

    Top each bowl with seasoned chicken, black beans and corn, cherry tomatoes, shredded lettuce, and cheddar cheese.

  8. 8

    Finish each bowl with avocado slices, a spoonful of salsa, and a dollop of sour cream before serving.