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Chicken Taco Bowls

25-Minute Chicken Taco Bowls Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups cooked rice, warm
  • 1 cup corn kernels
  • 1 cup halved cherry tomatoes
  • 1 avocado, sliced
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Method
 

  1. In a large bowl, toss chicken with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper until coated.
  2. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 4 minutes without stirring. Flip and cook 3 to 4 minutes more until browned and cooked through. Transfer to a plate.
  3. Reduce heat to medium, add black beans and corn to the same skillet. Stir for about 2 minutes until warmed through. Turn off heat.
  4. Divide rice among bowls. Top with chicken, beans and corn, tomatoes, and avocado. Add sour cream, cilantro, and a squeeze of lime. Serve immediately.

Notes

If you don’t have leftover rice, start a pot of quick-cooking rice or use a microwaveable pouch before you begin the chicken—that keeps the 25-minute timeline. For extra smoky flavor, char the corn in the dry skillet for a minute before adding the beans.