If you’re looking for a meal that’s full of flavor, easy to make, and perfect for meal prep Chicken Taco Bowls are the way to go! I love making these because they’re packed with protein, full of colorful ingredients, and they make my kitchen smell so good. Whether you’re feeding your family or prepping meals for the week, these bowls are a total win.
Method
Cook the Rice
To start off, begin by preparing the basmati rice according to the instructions on the package. Typically, this means adding the rice to boiling water and letting it simmer until all the water is absorbed and the rice is tender. This usually takes about 15 minutes. Since each bowl only needs 1/4 cup of cooked rice, you’ll have extra, which is great for future meals just store the leftovers in the fridge!
Cook the Chicken and Onion
While your rice is cooking, it’s time to move on to the flavorful base of this dish. Heat 1 teaspoon of avocado oil in a large skillet over medium heat. Once the oil is warm, add your diced red onion and sauté it for about 3 minutes, stirring occasionally, until it softens and starts to become fragrant. The onion adds a nice sweetness and depth to the overall flavor of the dish.
Add Chicken and Spices
Next, add the ground chicken directly into the skillet with the cooked onions. As the chicken starts to brown, sprinkle in all your seasonings: chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Use a spatula to break the chicken into small crumbles while mixing it well with the spices. This step should take around 5 minutes, and by the end, the chicken should be nearly cooked through and coated in those delicious seasonings.
Add the Veggies and Salsa
Now it’s time to boost the flavor and texture even more! Add in the frozen corn, rinsed and drained black beans, and the Hatch Valley green chile salsa. Give everything a good stir so that the veggies and salsa are evenly combined with the chicken mixture. Let this simmer together for another 4 to 5 minutes, stirring occasionally. This helps the flavors blend beautifully and makes sure everything is heated through.
Assemble the Bowls
Once everything is cooked, it’s time to build your taco bowls. In each of your four serving bowls (or meal prep containers), start by adding 1/4 cup of the cooked rice as your base. Next, divide the hot chicken mixture evenly among the bowls. Then, sprinkle 1/4 cup of shredded cheese on top of each one. If you like a little extra freshness, finish each bowl with a tablespoon of chopped cilantro. You can enjoy these bowls right away while they’re warm and melty, or cover and store them in the fridge to enjoy as meal prep throughout the week.
Necessary Tools
- Large skillet
- Medium pot (for rice)
- Measuring spoons
- Cutting board and knife
- Spatula
- Mixing spoon
- 4 bowls (or meal prep containers)
Chicken Taco Bowls – Easy, Tasty, and Super Filling!
Cuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes25
minutesIngredients
1 lb ground chicken
1/2 red onion, diced
1 cup frozen corn
1 can (15 oz) black beans, rinsed and drained
1 tsp avocado oil
1/2 cup Hatch Valley green chile salsa
1 cup shredded cheese
1 cup uncooked basmati rice
2 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp dry oregano
1/2 tsp black pepper
1 Tbsp chopped cilantro (optional, but tasty!)
Directions
- Cook the Rice:
Start by cooking your basmati rice according to the package directions. It usually takes about 15 minutes. You’ll only need 1/4 cup per bowl, so save the rest for another meal! - Cook the Chicken and Onion: While the rice is cooking, heat avocado oil in a large skillet over medium heat. Add the diced red onion and cook for about 3 minutes until it softens.
- Add Chicken and Spices:
Add the ground chicken to the skillet along with the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Break the meat apart with a spatula and mix everything together. Cook for 5 minutes until the chicken is mostly cooked. - Add the Veggies and Salsa:
Toss in the frozen corn, black beans, and green chile salsa. Stir everything up and cook for another 4–5 minutes. - Assemble the Bowls:
In each bowl, scoop 1/4 cup cooked rice. Then divide the chicken mixture evenly into the four bowls. Top each one with 1/4 cup of shredded cheese and a tablespoon of fresh cilantro (if you’re using it).
You can eat these right away or store them in containers for meal prep. They keep well in the fridge!
Notes
- Don’t overcook the chicken it can dry out quickly. Five minutes is usually enough before adding the salsa and veggies.
- Make sure to rinse the black beans well; it helps cut down on the extra salt and makes the flavor better.
- When portioning the rice, use a measuring cup. It’s easy to scoop too much, and then you won’t have enough for every bowl!
Serving Suggestions
- Serve with a squeeze of lime for extra flavor.
- Add some avocado slices or a dollop of sour cream.
- If you like it spicy, sprinkle on some hot sauce or diced jalapeños.
- Turn it into a taco by wrapping the mix in a tortilla!
Fun Fact
Did you know cumin is one of the oldest spices in the world? It was even found in ancient Egyptian tombs. That means people have been loving that warm, earthy flavor for thousands of years!
Conclusion
These Chicken Taco Bowls are the perfect mix of tasty, healthy, and easy. I love how customizable they are, and the best part? They’re ready in under 30 minutes! Give them a try, and let me know how yours turn out. Whether you’re eating them for lunch, dinner, or meal prep they’ll definitely become a new favorite.
