Spicy Chicken Taco Bowls
These spicy chicken taco bowls are a quick and easy weeknight meal, packed with flavor and customizable with your favorite toppings. Perfect for a healthy and satisfying dinner.
Equipment
- Large bowl
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup cooked rice white or brown
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1/2 red bell pepper, thinly sliced
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and finely diced optional, for heat
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Optional Toppings
- diced avocado
- sour cream
- salsa
- fresh cilantro
- crumbled cotija cheese
- hot sauce
Instructions
Preparation
- In a large bowl, combine the cooked shredded chicken, cooked rice, rinsed black beans, corn, thinly sliced red bell pepper, finely diced red onion, and optional diced jalapeño.
- In a small separate bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper to create the dressing.
Assembly
- Pour the prepared dressing over the chicken and vegetable mixture in the large bowl.
- Gently toss to thoroughly combine all ingredients, ensuring the dressing evenly coats everything.
- Divide the mixture into individual serving bowls for presentation and ease of serving.
Serving
- Garnish each bowl with your desired optional toppings, such as diced avocado, a dollop of sour cream, salsa, fresh cilantro, crumbled cotija cheese, or a dash of hot sauce. Serve immediately.
Notes
For extra heat, leave some seeds in the jalapeño. To make it vegetarian, substitute the chicken with extra beans or a plant-based protein alternative.