Description
These Easy Chicken Taco Rice Bowls are a quick, customizable, and delicious dinner option made with tender seasoned chicken, fluffy rice, beans, corn, and fresh toppings. Perfect for weeknight meals or meal prep, this chicken taco bowl recipe is bursting with bold Tex-Mex flavor and family-friendly ingredients.
Ingredients
1 lb chicken breast
1 tablespoon taco seasoning
1 tablespoon olive oil
2 cups cooked white rice
1 cup black beans
1 cup corn kernels
1 cup shredded cheese
1 cup shredded lettuce or cabbage
1/2 cup pico de gallo
1 avocado or 1/2 cup guacamole
1/4 cup sour cream or lime crema
Instructions
1. Cut the chicken breast into bite-sized cubes or thin strips.
2. Toss chicken with taco seasoning and olive oil until evenly coated.
3. Heat a skillet over medium-high and cook chicken for 6–8 minutes until browned and cooked through.
4. While the chicken cooks, warm black beans and corn in saucepans or microwave.
5. If making lime crema, mix sour cream with lime juice and a pinch of salt.
6. Add cooked rice to each serving bowl.
7. Top with chicken, beans, corn, cheese, lettuce, pico de gallo, avocado, and drizzle of crema.
8. Serve warm and let everyone customize their toppings.
Notes
This recipe is perfect for meal prep—just store components separately.
Use rotisserie or leftover grilled chicken to save time.
Swap white rice for cauliflower rice to make it lower carb.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 85mg