Description
A simple and nutritious chicken taco bowl recipe.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cooked brown rice
- 1 cup shredded lettuce
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup salsa
- 2 tablespoons plain Greek yogurt
- 1 tablespoon chopped cilantro
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken breasts with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Place seasoned chicken on a baking sheet and bake for 20-25 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes, then shred or dice.
- Assemble your bowls: start with a base of brown rice.
- Top with shredded lettuce, black beans, corn, and cooked chicken.
- Add salsa and a dollop of Greek yogurt.
- Garnish with chopped cilantro.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- You can substitute cauliflower rice for brown rice for a lower-carb option.
- Other toppings like avocado, pico de gallo, or a squeeze of lime are great additions.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken taco bowl, healthy recipe, easy dinner, quick lunch, Mexican food, clean eating