Chicken Taco Bowls
Perfectly seasoned chicken, simmered in a thick, chili-style tomato sauce, and served with savory rice and beans.
Servings 4
Calories 490kcal
Equipment
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
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.
Video
Nutrition
Calories: 490kcal | Carbohydrates: 61g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 959mg | Potassium: 1308mg | Fiber: 10g | Sugar: 4g | Vitamin A: 843IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 5mg