Description
Vibrant, zesty Chicken Street Taco Bowls made with seasoned chicken, warm beans, tender rice, and a variety of fresh toppings. Perfect for a quick weeknight meal or casual gathering.
Ingredients
2 boneless chicken breasts
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 cup cooked white rice
1/2 cup refried beans (vegetarian or canned)
6 taco shells or corn tortillas
1/2 cup salsa
1/4 cup chopped fresh cilantro
1/2 avocado, sliced
1/4 cup diced red onion
1 lime, cut into wedges
Optional: shredded lettuce, diced tomato, vegan sour cream
Instructions
Preheat a skillet over medium-high heat and add olive oil.
Season chicken breasts with cumin, chili powder, paprika, garlic powder, salt, and pepper.
Cook the chicken for 5-7 minutes per side or until fully cooked. Set aside and let rest.
Fluff cooked rice in a bowl.
Warm the refried beans in a small saucepan.
To assemble: Divide rice among bowls, top with warm beans, and place a piece of cooked chicken on each.
Add salsa, chopped cilantro, avocado, red onion, and any additional toppings of choice.
Serve with a lime wedge on the side.
Notes
Chicken can be swapped for chicken thighs for juicier results.
Use any salsa of your choice—mild or spicy.
Taco shells or corn tortillas can be used for a crunchier texture, or skip for a grain bowl version.
For meal prep, assemble ingredients in containers and store in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: Stovetop & No-Cook Toppings
- Cuisine: Mexican/Street Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg