Description
A flavorful Chicken Taco Bowl with Brown Rice that’s easy to prepare and perfect for weeknight meals. Customize with your favorite toppings for a delightful dinner.
Ingredients
Scale
- 1 lb chicken breast (boneless, skinless)
- 1 cup brown rice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup black beans (canned, drained, and rinsed)
- 1 cup corn (fresh, frozen, or canned)
- Toppings: avocado, salsa, cheese, cilantro, lime wedges
Instructions
- Cook the brown rice: Rinse the brown rice under cold water until the water runs clear. Cook in a medium saucepan with 2 cups of water for about 45-50 minutes until tender.
- Prepare the chicken: Season the chicken with olive oil and spices. Cook in a skillet over medium-high heat for 5-7 minutes on each side until cooked through.
- Shred the chicken: Let the chicken rest, then shred it into bite-sized pieces.
- Combine the ingredients: In the skillet, mix the shredded chicken, black beans, and corn. Cook for another 3-4 minutes until heated through.
- Assemble your taco bowl: Start with a scoop of brown rice, add the chicken mixture, and finish with toppings of your choice.
Notes
Feel free to experiment with toppings and ingredient substitutions. This meal is versatile and customizable!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, taco bowl, weeknight meal, healthy, easy recipe