Chicken Taco Bowl
Enjoy a delicious and nutritious Chicken Taco Bowl that's perfect for lunch or dinner. This one-bowl meal is packed with seasoned chicken, fresh veggies, and flavorful toppings, making it a delightful choice for a quick and hearty dish.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 stove
- 1 measuring spoons and cups
- 1 cutting board
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked brown rice
- 1 can (15 oz or 425 g) black beans, rinsed and drained
- 1 cup corn fresh, frozen, or canned
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded lettuce
- ½ cup shredded cheese cheddar or Mexican blend
- ¼ cup salsa
- Fresh cilantro for garnish (optional)
Instructions
- Begin by slicing the chicken breast into bite-sized pieces.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces to the pan and season with chili powder, cumin, garlic powder, salt, and black pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
- While the chicken is cooking, gather the cooked brown rice, black beans, corn, cherry tomatoes, avocado, and lettuce in a mixing bowl.
- Once the chicken is ready, remove it from the skillet and add it to the mixing bowl with the other ingredients. Toss gently to combine.
- To assemble each bowl, start with a base of the chicken and vegetable mixture. Top with shredded cheese, salsa, and fresh cilantro if desired.
- Serve immediately and enjoy your Chicken Taco Bowl!
Notes
You can easily customize this recipe by adding other toppings such as sour cream, jalapeños, or olives.
For a spicier kick, add diced jalapeños to the chicken while cooking or use spicy salsa.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.