Description
A quick and delicious recipe for chicken taco rice bowls, perfect for any night of the week.
Ingredients
Scale
- 1 tablespoon vegetable or corn or olive oil
- 1 pound ground chicken
- 1 recipe homemade chicken taco seasoning
- 3 to 4 cups Cilantro lime rice (refer notes)
- 1 and 1/2 avocados, sliced
- 3/4 cup salsa or pico de gallo (refer notes)
- 1/2 cup grated cheddar or Mexican cheese blend, optional
- 1/2 cup cooked black beans
- 1/2 cup cooked corn, optional
- 2 tablespoons chopped cilantro, optional
Instructions
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.
- When hot, add chicken and taco seasoning. Sauté (breaking lumps) for 4-5 minutes until chicken is cooked and browned. Transfer and let cool.
- Divide the rice, chicken, salsa or pico de gallo, cheese, beans, corn, avocado, and cilantro just before eating.
Notes
- The Cilantro lime rice can be prepared ahead of time for convenience.
- Feel free to substitute any toppings as per your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 95mg