Zesty Chicken Taco Bowls

Taco bowls have rapidly gained popularity as a versatile and health-conscious meal option that allows for endless customization. This culinary creation combines the vibrant flavors of traditional tacos with the convenience of a bowl, making it an ideal choice for busy weeknights or casual gatherings with friends and family. Among the plethora of taco bowl recipes, Zesty Chicken Taco Bowls stand out for their lively flavors, nutritious ingredients, and ease of preparation. These bowls are not only delicious but also packed with wholesome ingredients that cater to various dietary preferences.

Discover the deliciousness of Zesty Chicken Taco Bowls, a healthy and customizable meal that combines the vibrant flavors of traditional tacos with the convenience of a bowl. Packed with marinated chicken, grains like quinoa or brown rice, and colorful fresh vegetables, these bowls are perfect for busy weeknights or casual gatherings. Dive into a world of flavors while nourishing your body with this easy-to-make recipe that everyone will love. Enjoy the fun of assembling your taco bowls with your favorite toppings and share the joy of homemade meals with loved ones!

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Ingredients

For the Chicken Marinade:

1 lb boneless, skinless chicken breasts

3 tablespoons olive oil

2 tablespoons fresh lime juice

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon freshly cracked black pepper

For the Taco Bowls:

1 cup quinoa or brown rice

2 cups chicken broth or water

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

½ cup red onion, diced

½ cup fresh cilantro, chopped

1 lime, cut into wedges

Crumbled queso fresco or shredded cheese (optional)

Sour cream or Greek yogurt (for topping)

Instructions

Marinate the Chicken:

In a medium bowl, whisk together the olive oil, fresh lime juice, chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper until well blended. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours is recommended for enhanced flavor).

Cook the Grains:

While the chicken marinated, rinse the quinoa or brown rice under cold running water until the water runs clear. In a medium saucepan, combine the rinsed grains with 2 cups of chicken broth or water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer—cook for approximately 15-20 minutes for quinoa (or 40-45 minutes for brown rice)—or until the grains are tender and have absorbed all the liquid. Remove from heat and fluff with a fork; set aside.

Cook the Chicken:

Heat a grill pan or a skillet over medium-high heat. Add the marinated chicken breasts once the pan is hot. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. After cooking, remove from the heat, allow to rest for a few minutes, and then slice the chicken into strips.

Assemble the Bowls:

Divide the cooked quinoa or brown rice evenly among four serving bowls, creating a base layer. On top, distribute the rinsed black beans, corn, halved cherry tomatoes, diced avocado, red onion, and sliced grilled chicken.

Add Toppings:

Generously sprinkle fresh chopped cilantro over each bowl. If desired, add crumbled queso fresco or your preferred shredded cheese on top. Serve each bowl with lime wedges and a dollop of sour cream or Greek yogurt on the side for added creaminess.

Enjoy!

Just before digging in, squeeze fresh lime juice over each assembled bowl to add an extra burst of zesty flavor!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 (Enjoy your meal!)