Spicy Chicken Taco Bowls
These spicy chicken taco bowls are simple, healthy, and delicious. Spicy southwest seasoning, fresh toppings, and a tangy creamy drizzle make these bowls irresistible!
Servings: 4
Ingredients
- 2 chicken breasts cut in half lengthwise
- 3 teaspoons Southwest seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup uncooked rice (I used jasmine rice)
Sauce:
- 1/2 cup Greek yogurt
- 1/2 tablespoon lime juice or to taste
- 1/2 tablespoon sriracha sauce
- 1 clove garlic minced
Toppings:
- 1 (12 fluid ounces) can corn drained
- 1 (19 fluid ounces) can black beans drained & rinsed
- 1/4 medium red onion chopped
- 1/2 red bell pepper chopped
- 1 avocado chopped
- Juice of 1/2 lime
- 1 tablespoon olive oil
- Small handful cilantro chopped
Instructions
- Cut the chicken in half lengthwise so you have 4 thinner pieces. Add the chicken, Southwest seasoning, garlic powder, and oil to a large Ziploc and toss to coat. Let it marinade while you're prepping everything else (put it in the fridge if you're letting it marinade for longer than about 10-15 minutes).
- Cook rice according to package directions.
- Meanwhile, prep the sauce by mixing the sauce ingredients together in a small bowl. Set aside.
- Add all the toppings ingredients to a bowl and toss. Set aside.
- Take the chicken out of the Ziploc and add it to a large skillet on medium-high heat. Sear each piece for 4 minutes/side. Turn the heat down to medium-low and cover the pan. Let the chicken cook for another few minutes (will vary depending on chicken's thickness), until it's cooked through.
- Add the rice and toppings to bowls for serving. Slice the chicken once it's cooked and add to the bowls. Drizzle some of the sauce over top of each bowl.
Notes
- These would make great meal prep bowls if you leave out the avocado (add it just prior to serving if you'd like some).