Chicken Taco Bowl
Transform your weeknight meals with this vibrant and flavorful Chicken Taco Bowl recipe, perfect for quick dinners or meal prep. Juicy, seasoned chicken breasts are pan-seared to perfection, then served atop a hearty base of fluffy rice, protein-packed black beans, and sweet corn. A colorful medley of fresh toppings—cherry tomatoes, creamy avocado, and zesty red onion—adds a burst of flavor and texture, while a tangy cilantro-lime dressing ties everything together. Customize your bowl with a sprinkle of shredded cheese and a dollop of sour cream for an indulgent twist. Ready in just 35 minutes, this savory and satisfying meal is a one-bowl wonder that's as nourishing as it is delicious. Perfect for families, taco lovers, and anyone craving a wholesome Tex-Mex-inspired dish!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 packet Taco seasoning
- 2 cups Cooked rice
- 1 can Black beans, drained and rinsed
- 1 cup Corn kernels
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, diced
- 1 whole Avocado, diced
- 0.25 cup Cilantro, chopped
- 1 whole Lime, juiced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Shredded cheese (optional)
- 0.5 cup Sour cream (optional)
Instructions
Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with packet taco seasoning, ensuring each piece is well coated.
Add the seasoned chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
While the chicken is cooking, prepare the base of your bowl by adding 0.5 cup of cooked rice into each serving bowl.
Evenly distribute the black beans and corn among the bowls (approximately 0.25 can of beans and 0.25 cup of corn per bowl).
Top each bowl with cherry tomatoes, diced red onion, and diced avocado.
Add the sliced chicken on top of each bowl.
In a small bowl, mix chopped cilantro, lime juice, salt, and black pepper. Drizzle this dressing over each taco bowl.
If desired, sprinkle shredded cheese over the bowls and add a dollop of sour cream for extra flavor.
Serve immediately and enjoy your flavorful chicken taco bowls!
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 13.0 g | 47% | |
| Total Sugars | 6.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
