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–+ servings

Chicken Taco Bowl

A colorful and hearty Chicken Taco Bowl featuring seasoned chicken, fluffy brown rice, fresh veggies, and tangy lime-cilantro dressing—perfect for busy weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 530
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 lb Seasoned chicken Store-bought or homemade; use taco seasoning for flavor.
  • 1 cup Brown rice Quinoa is a great gluten-free alternative.
  • 2 cups Fresh lettuce Romaine or iceberg, your preference.
  • 1 cup Juicy tomatoes Cherry or diced.
  • 1 medium Creamy avocado
  • 1/4 cup Lime-cilantro dressing Homemade or store-bought.
  • 1 can Black beans Canned for ease or cooked from dried.
  • 1 cup Corn Fresh, frozen, or canned.
  • 1/2 cup Salsa Your favorite for added spice.
  • 1/4 cup Fresh cilantro Chopped, for garnish.
  • 1 wedge Lime For an extra zesty finish.

Method
 

Cooking the ingredients
  1. In a skillet over medium heat, cook the seasoned chicken until browned and fully cooked, about 6–8 minutes, flipping halfway through.
  2. In a separate pot, prepare the brown rice according to package instructions. Add a pinch of salt for flavor.
  3. While the chicken and rice are cooking, chop your lettuce, dice tomatoes, and slice the avocado.
Assembly
  1. In a bowl, start with a layer of brown rice. Top it with the cooked chicken, fresh lettuce, diced tomatoes, and creamy avocado.
  2. Drizzle lime-cilantro dressing over the top, and add black beans or corn if desired.
  3. Finish with a spoonful of salsa for extra flavor.
  4. Garnish with fresh cilantro and serve with a lime wedge.

Nutrition

Serving: 1gCalories: 530kcalCarbohydrates: 70gProtein: 36gFat: 18gSaturated Fat: 3gSodium: 800mgFiber: 12gSugar: 4g

Notes

Store components separately for freshness. To freeze, portion cooked chicken and rice in bags and defrost overnight before reheating.

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