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Chicken Taco Bowls
Chicken Taco Bowls made with seared chicken thighs, quick black beans, rice, pico de gallo, and avocado for an easy, high-protein, fiber-rich dinner that’s perfect for weeknights or meal prep.
Ingredients
Black Beans
- 1 teaspoon olive oil
- ¼ cup minced onion
- ½ cup diced red bell pepper
- 3 cloves minced garlic
- 3 tablespoons chopped cilantro (plus more for garnish)
- 15 oz can black beans (not rinsed or drained)
- ¼ cup water
- ½ teaspoon cumin
- 1 bay leaf
- ½ teaspoon kosher salt
Chicken and Bowls
- 2 limes (1 juiced, 1 cut into wedges)
- 4 boneless skinless chicken thighs (fat trimmed (about 20 ounces))
- 2 to 2 ½ tablespoons taco seasoning (homemade or store bought)
- 3 cups cooked white rice (heated (I use my cilantro lime rice for this))
- ½ cup pico de gallo (homemade or store bought)
- 1 small haas avocado (4 ounces total, sliced or diced)
Instructions
- Add oil to a large deep skillet or medium pot with the onions, pepper, garlic and cilantro, and saute until soft, about 3 to 5 minutes. Add the beans, water, cumin, salt and bay leaf, and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally until thickened. Remove from heat, and discard bay leaf.
- While the beans start to cook, heat a large grill pan or cast iron skillet over medium heat and spray with oil. In a bowl, add lime juice to the chicken then season with taco seasoning. Cook the chicken 7 to 8 minutes on each side, until cooked through in the center. Slice and keep together.
- Divide the rice and beans in four bowls, top with chicken, pico de gallo and serve with avocado, cilantro and lime wedges.
Nutrition
Serving: 1bowl, Calories: 550kcal, Carbohydrates: 66.5g, Protein: 45.5g, Fat: 10.5g, Saturated Fat: 2.5g, Cholesterol: 161.5mg, Sodium: 1110mg, Fiber: 9.5g, Sugar: 4.5g
- WW Points: 6