Go Back
In recent years, taco bowls have surged in popularity among health-conscious food enthusiasts and busy families alike. These versatile meals offer a delightful combination of flavors and textures, making them a go-to option for anyone looking to enjoy a nutritious yet satisfying dish. The trend is not merely a passing phase; it reflects a growing appreciation for meals that can be customized to personal tastes while emphasizing fresh ingredients.

Zesty Chicken Taco Bowls

Discover the deliciousness of Zesty Chicken Taco Bowls, a trending meal perfect for health-conscious families and busy individuals. Packed with tender marinated chicken, quinoa or brown rice, and vibrant vegetables, this customizable dish delivers a kick of flavor and essential nutrients. Ideal for quick dinners or meal prep, each bowl offers a satisfying blend of protein, fiber, and vitamins. Transform your meals with this vibrant and nutritious recipe!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken breasts

3 tablespoons olive oil

2 tablespoons lime juice (freshly squeezed)

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

For the Taco Bowls:

1 cup quinoa or brown rice

2 cups chicken broth or water

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

½ cup red onion, diced

½ cup fresh cilantro, chopped

1 lime, cut into wedges

Crumbled queso fresco or shredded cheese (optional)

Sour cream or Greek yogurt (for topping)

Instructions
 

Marinate the Chicken: In a bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Add the chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes to marinate (or up to 2 hours for more flavor).

    Cook the Grains: While the chicken is marinating, rinse the quinoa or brown rice under cold water. In a medium saucepan, combine the quinoa or rice with chicken broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes for quinoa (or 40-45 minutes for brown rice), or until the grains are cooked and liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked. Remove from the pan, let it rest for a few minutes, then slice into strips.

        Assemble the Bowls: In four bowls, layer the cooked quinoa or brown rice as the base. Top with black beans, corn, cherry tomatoes, diced avocado, red onion, and sliced grilled chicken.

          Add Toppings: Sprinkle fresh cilantro over the top, and if desired, add crumbled queso fresco or your favorite cheese. Serve with lime wedges and a dollop of sour cream or Greek yogurt on the side.

            Enjoy! Squeeze fresh lime juice over the assembled bowls for an extra zesty flavor before digging in.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings