Ingredients
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1 1/4,1
-
2,1
-
1,1
-
1/4,1/2
-
1,1/2
-
1,1/2
-
1
-
-
-
1
-
3
-
1/4
-
1/4
-
-
Directions
This healthy chicken taco rice bowl recipe takes boring chicken breast and makes it exciting with taco spices and veggies. They are served over brown rice instead of a tortillas. Great for dinner or to make ahead for meal prep. For more Mexican-inspired bowl recipes, try my Chipotle Chicken Bowls, Spicy Pork Brussels Bowls, Shrimp Fajita Bowls, and Quinoa Huevos Rancheros Bowls.,,These chicken taco and rice bowls are ready in under thirty minutes and are very family-friendly since they are so customizable. Set out all the toppings, and your family members can skip any they dont like. Plus, these bowls are great for meal prep. You can cook the chicken, veggies, and rice ahead of time and then assemble the bowls and top with the pico de gallo, cheese, and sour cream at dinner time. You can also put the chicken and rice in a glass container and the toppings in another one and take it with you for an easy lunch.,garlic powder,cumin,kosher salt,chili powder,sweet paprika,dried oregano,Sub the chicken for steak or ground meat.,Swap the poblano pepper for bell pepper or jalapeo to make it spicy.,Add black beans for more protein and fiber.,Top your bowl with sliced avocado or guacamole.,Add some hot sauce or fresh jalapenos for some extra spice.
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Steps
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1
Done
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To Make the Pico De Gallo, Set 3 Tablespoons of the Diced Onion Aside and Place It in a Bowl With Tomato, Cilantro, 2 Teaspoons Lime Juice, 1/4 Teaspoon Salt Set Aside, |
|
2
Done
|
Add Oil to a Large Skillet Over Medium-High Heat. When Hot, Add the Chicken and Cook Until It Starts to Brown, 2 to 3 Minutes. |
|
3
Done
|
Add the Remaining Onion, Poblano Pepper and Taco Seasoning to the Skillet and Cook Until It Softens, 2 to 3 Minutes. Add 1/2 Cup Water and Corn. Cook 1 to 2 Minutes Then Remove from Heat. |
|
4
Done
|
Divide Rice in 4 Bowls, Top With Chicken, Cheese, Pico De Gallo and Optional Sour Cream., |
