Ooooh yes 😋🌮🥗 — a Chicken Taco Bowl is basically all the flavor of tacos in a bowl, layered with rice, beans, veggies, and toppings. Here’s a solid, easy recipe:
🥗 Chicken Taco Bowl
🛒 Ingredients (for 2–4 servings)
For the chicken:
- 1 lb cooked chicken (rotisserie or grilled), shredded or chopped
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & pepper to taste
For the base:
- 1 cup cooked rice (white, brown, or cilantro-lime rice)
- 1 cup cooked black beans or pinto beans
Veggies & toppings:
- 1 cup corn (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 avocado, sliced or cubed
- Cherry tomatoes, halved
- Lettuce or shredded cabbage
- Shredded cheese (cheddar or Mexican blend)
- Salsa or pico de gallo
- Lime wedges
- Optional: sour cream, cilantro, jalapeños
👩🍳 Instructions
- Cook the chicken
- Heat olive oil in a skillet over medium heat
- Add shredded chicken, spices, and stir 3–5 min until heated through and coated
- Prepare the base
- Cook rice according to package instructions
- Warm beans and corn (if using canned/frozen)
- Assemble the bowl
- Start with a layer of rice at the bottom
- Add beans, corn, bell pepper, and lettuce
- Top with spiced chicken
- Add avocado, tomatoes, cheese, salsa, and any optional toppings
- Finish
- Squeeze lime juice over the top
- Garnish with fresh cilantro if desired
🔥 Tips & Variations
- Meal prep: Make multiple bowls in containers for easy lunches
- Spice level: Add hot sauce or sliced jalapeños for extra heat
- Low-carb: Replace rice with cauliflower rice
- Extra flavor: Drizzle with chipotle sauce, Greek yogurt, or a light vinaigrette
This dish is fresh, filling, and fully customizable — all the taco flavor without the tortilla mess 😏.
I can also give a 5-minute version using leftover rotisserie chicken that’s perfect for a quick weekday lunch. Want me to do that?
