Ingredients
Scale
- 1 lb boneless skinless chicken thighs or breasts
- 3 cups cooked rice (white or brown)
- 1 packet taco seasoning
- 1 cup salsa
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup tortilla chips, crushed
- Fresh toppings: lettuce, cilantro, lime wedges, diced tomatoes, onion
- Optional extras: sour cream, Greek yogurt, guacamole, hot sauce
Instructions
- Get your rice ready. Warm up cooked rice or start a fast batch.
- Cook the chicken. Cut chicken into small bite-size pieces and add to a hot pan with a little oil. Sprinkle with taco seasoning and stir often until cooked through.
- Add salsa for instant flavor and let it bubble for a minute or two.
- Warm the beans and corn in the microwave or add to the pan.
- Build your bowls starting with rice, then add the chicken mixture, beans, corn, cheese, crunchy chips, and preferred toppings.
Notes
For meal prep, store warm ingredients separate from cold toppings to keep everything fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Dairy-Free (optional), Gluten-Free (optional)
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg