Healthy Chicken Taco Bowls (Printable Version)
A nutritious bowl with spiced chicken, brown rice, black beans, and fresh veggies balanced with lime and cilantro.
# What You'll Need:
→ Protein
01 -
1 lb boneless, skinless chicken breasts
→ Spices
02 -
1 tablespoon olive oil
03 -
2 teaspoons chili powder
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/4 teaspoon paprika
08 -
1/4 teaspoon cayenne pepper (optional)
09 -
Salt and pepper to taste
→ Grains & Legumes
10 -
1 cup uncooked brown rice
11 -
1 can (15 oz) black beans, drained and rinsed
→ Liquids
12 -
2 cups low-sodium chicken broth or water
→ Vegetables & Fruits
13 -
1 cup corn kernels (fresh, canned, or frozen)
14 -
1 cup cherry tomatoes, halved
15 -
1 ripe avocado, diced
16 -
1 lime, juiced
17 -
1/4 cup chopped fresh cilantro
→ Optional Toppings
18 -
Shredded cheese
19 -
Salsa
20 -
Greek yogurt
21 -
Sliced jalapeños
# Step-by-Step Guide:
01 -
In a medium saucepan, bring chicken broth or water to a boil. Add brown rice, cover, reduce heat to low, and simmer for 40-45 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
02 -
Combine chili powder, ground cumin, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper in a small bowl. Rub the mixture evenly over chicken breasts.
03 -
Heat olive oil in a large skillet over medium heat. Add seasoned chicken breasts and cook 6-7 minutes per side until fully cooked and no longer pink. Remove from heat and let rest before slicing.
04 -
Divide cooked brown rice among four bowls. Top each with sliced chicken, black beans, corn, cherry tomatoes, and diced avocado.
05 -
Drizzle lime juice over bowls and sprinkle with chopped cilantro. Add optional toppings such as shredded cheese, salsa, Greek yogurt, or sliced jalapeños as desired.
06 -
Enjoy the chicken bowls fresh for optimal flavor and texture.
# Additional Notes:
01 -
Use low-sodium broth to reduce sodium content and enhance the healthfulness of the dish.