Chicken Taco Bowls

Flavorful chicken breast seasoned with Mexican spices, served over fluffy rice with black beans, corn, and fresh salsa for a quick, vibrant, and satisfying meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.81/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Halal
• Low-Sugar

Tags

• quick
• healthy
• spicy
• savory
• comfort food
• stir-fry

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces)
• 1 tablespoon olive oil
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup white rice (uncooked)
• 3 cup water
• 1 red bell pepper (medium, diced)
• 1 can black beans (rinsed and drained)
• 1 can corn (drained)
• 0.75 cup salsa
• 0.5 cup fresh cilantro (chopped)
• 0.5 cup sour cream
• 1 lime (cut into wedges, for serving)

Instructions

1. In a medium bowl, toss the chicken pieces with 1 tablespoon olive oil, chili powder, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. In a separate medium saucepan, combine the uncooked white rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Transfer chicken to a plate and set aside.
4. Add the diced red bell pepper to the same skillet and cook for 3-4 minutes, until slightly softened. Stir in the rinsed and drained black beans and drained corn, cooking for another 2-3 minutes until heated through.
5. To assemble the bowls, divide the cooked white rice among 5 serving bowls. Top with the chicken, vegetable and bean mixture, and a generous dollop of prepared salsa. Garnish with chopped fresh cilantro and a spoonful of sour cream, if desired, and serve with lime wedges.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave.

Nutrition (per serving)

• Calories: 527
• Protein: 40 g
• Carbohydrates: 74.5 g
• Fat: 7.5 g
• Fiber: 9 g
• Sodium: 1125 mg
• Saturated Fat: 1 g
• Sugar: 8.5 g
• Cholesterol: 96 mg