Chicken Taco Bowls
Perfectly seasoned chicken, simmered in a chili-style tomato sauce, served with savory rice and beans. This hearty, healthy meal is entirely customizable, gluten-free, and incredibly easy to make.
This dish boasts all the great flavors of tacos, but it’s served in bowls. You can certainly add tortillas on the side, but I think you’ll find you really don’t need them. Each robust spoonful delivers super flavorful chicken, fluffy rice, and tender, seasoned beans. Plus all the toppings you crave!
The chicken is one-pan-easy, and use can use ground chicken or cubed chicken meat. I used ground chicken this time because I wanted a dish that was more reminiscent of chili. You can also use cubed chicken breasts, tenders, or thighs if you want. Beef and steak work too!
This recipe calls for seasoned beans, which eliminates the need for lots of extra seasonings. I love the seasoned beans that are sold in cans and pouches. The sauce are truly flavorful, so you need nothing else to jazz up the rice. Choose any bean variety you like, anything goes here.
I used long grain white rice, but you can use brown rice or a rice medley. You can also use the microwave-ready rice sold in pouches and small containers. You’ll need about 2 cups of cooked rice to toss with the beans.
Chicken Taco Bowls
Ingredients
For the Chicken
- 1 tablespoon olive oil
- 1 pound ground chicken, or cubed chicken breasts, tenders, or thighs
- 14- ounce can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
For the Rice and Beans
- 1 cup rice of choice
- 15- ounce can or 10-ounce pouch seasoned beans of choice, undrained
For Serving
- Chopped fresh tomatoes
- Chopped green onions
- Fresh cilantro leaves, whole or chopped
- Sour cream
- Shredded Mexican cheese, cheddar cheese, or crumbled cotija or asadero cheese
- Avocado
- Lime wedges
Equipment
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook until no longer pink, breaking up the meat as it cooks.
- Add the chili powder, paprika, cumin, oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until fragrant.
- Add the tomato sauce and bring to a simmer. Reduce the heat to low, partially cover and simmer for 20 minutes. Season to taste with salt and black pepper.
- Meanwhile, cook the rice according the the package directions. Fluff as directed and then fold in the beans. Cook for 1 minute to heat through.
- Arrange the chicken and rice in bowls and top with desired toppings.