Easy Chicken Taco Rice Bowls
Enjoy a quick and flavorful meal with tender chicken, fresh vegetables, and cheesy toppings all in one bowl.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts, diced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 3 cups cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, diced
- 2 cups shredded lettuce
- 1 cup shredded cheddar or Mexican blend cheese
- 1 piece avocado, sliced
- 0.5 cup sour cream or Greek yogurt
- 0.5 cup salsa
- 2 tablespoons chopped fresh cilantro
- 1 piece lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Pat the chicken dry, then toss with olive oil, taco seasoning, salt, and black pepper.
- Cook chicken in a skillet over medium heat for 6-8 minutes until browned and cooked through.
- Warm rice and divide among bowls; heat black beans and corn until warmed.
- Top rice with chicken, beans, corn, cherry tomatoes, red onion, lettuce, cheese, and avocado.
- Finish with sour cream, salsa, cilantro, and lime wedges before serving.
Notes
For extra flavor, let the chicken marinate with seasoning for 30 minutes before cooking.