These Chicken Taco Rice Bowls are made with seasoned chicken thighs, black beans, rice, pico de gallo, and avocado for an easy, protein-packed, fiber-rich dinner perfect for a weeknight or meal prep.
Chicken Taco Rice Bowl
If you’re like me and want to get more protein and fiber in your meals, you’ll love this chicken taco bowl! It’s one of those easy-to-make dinners that ticks all the boxes: delicious, filling, and great for a weeknight meal. Juicy boneless chicken thighs are served with black beans, fluffy rice, fresh pico de gallo, and creamy avocado for a meal that provides more than 45 grams of protein and 9 grams of fiber in just about 30 minutes.
Why this recipe works
I like bowls like this. That’s because you can prep everything ahead of time and mix and match, making it perfect for busy nights or meal preps. This is a dinner the whole family enjoys, and the black beans are so delicious!
- Family Friendly: Gather all the ingredients and let your family assemble the bowl as they wish.
- Taco Tuesday: This is a fun alternative to eating them in taco shells.
- Meal Preparation: Perfect to pack into a container to take on the go.
- Balanced diet: these high protein Chicken Taco Bowls contain 45.5 grams of protein and over 9 grams of fiber per serving!
- Customizable to fit a variety of diets: This dish is naturally dairy- and gluten-free and high in protein. We’ve also included suggestions for low-carb and vegetarian/vegan diets.
materials needed
Everything you need to make this easy Chicken Taco Rice Bowl Recipe is here. See recipe card below for exact measurements.
Black Bean Ingredients
- Aromatic: Onion, red pepper, garlic
- master: A classic Latin herb that adds freshness.
- Canned Black Beans: No need to rinse or drain. The liquid will help thicken the beans as they boil.
- water: Add a little water to bring the beans to a boil.
- seasoning: Cumin, bay leaves, kosher salt
Taco Ball Ingredients
- lime: Squeeze the fresh lime juice over the chicken, then slice the remaining lime and place it in a rice bowl.
- Boneless, skinless chicken thighs: Trim the fat in your kitchen scissors.
- Homemade Taco Seasoning Easy to make at home with common ingredients These are spices you probably already have on hand. It only takes a few minutes and You can adjust the salt content, but you can also use a pre-made mixture if necessary. prefer
- White rice: Use plain white rice or serve with cilantro lime rice. you To save time, you can also use frozen rice or microwave-safe pouches.
- pico de gallo There is another method that you can make very simply at home, If you’re in a hurry, buy pre-made ones from the supermarket.
- avocado: For an extra creamy flavor, slice or dice a ripe avocado.
How to Make Chicken Taco Rice Bowl
If you want to thaw out the ingredients from the day before, boil black beans and rice and prepare chicken thighs. While the chicken is cooking, make the pico and slice the avocado. See recipe card below for printable instructions.
- Make black beans: Sauté the onion, bell pepper, garlic, and cilantro in a large skillet until softened. Add the remaining black bean ingredients. Bring to a boil and simmer for 15 minutes until thickened. Remove from heat and discard bay leaves.
- To season the chicken: Drizzle lime juice over thighs and sprinkle taco seasoning on top.
- cook chicken Cook in a hot grill pan or cast iron skillet. It will take about 7-8 minutes per side, and you can check if the thighs are done with an instant-read thermometer. Once it reaches 165°F, transfer chicken to a plate. Let sit for 5-10 minutes before cutting.
- Assemble the taco bowl: Divide the rice and beans among 4 bowls, then top each with chicken, pico, avocado, cilantro, and lime wedges.
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- Protein Options: Replace chicken thighs with chicken breast, ground chicken or turkey, or steak.
- Vegan and Vegetarian Taco Bowls: Leave out the chicken and add beans or other vegetables, such as sliced cucumbers, roasted corn, or mushrooms.
- Do you hate cilantro? Please leave it!
- Make it spicy: Add chopped jalapenos or chipotle to black beans in adobo sauce. Sprinkle jalapenos or hot sauce in a bowl.
- change white rice Choose brown rice or quinoa if you like.
- Reduce your carbohydrates: You can make chicken taco bowls without rice. Substitute romaine lettuce or cauliflower rice, or double the beans for protein and fiber.
- avocado: Use guacamole instead of sliced avocado.
- Pico de gallo: If you don’t want to make pico, you can use sliced cherry tomatoes or bottled salsa.
- Topping Ideas: Finish your bowl with a dollop of cheddar cheese, Monterey Jack, cotija, or Greek yogurt or sour cream. I think the homemade avocado crema would be delicious too.
Meal Preparation and Storage
If you double this taco rice bowl recipe, you can store leftovers in the refrigerator for up to 4 days. Here’s how to pack it to take it to school or work:
- Store chicken, rice and beans in a 2-cup glass container and pico de gallo in a smaller container.
- Microwave chicken mixture until warm, about 1 minute.
- Top with pico and thinly sliced avocado.
If you’re serving it for dinner, you can put everything in one large container or divide the chicken, beans, and rice into individual containers. You can also freeze it for up to 3 months and add pico and avocado before serving.
More High Protein Bowls You’ll Love
For more healthy dinner ideas, check out: five delicious A high-protein bowl recipe to inspire your next meal!
produce: night soil
Serving Size: 1 bowl
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Heat the oil in a large, deep skillet or medium saucepan, add the onion, pepper, garlic, and cilantro and saute until softened, about 3 to 5 minutes. Add beans, water, cumin, salt, and bay leaves and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, until thickened, about 15 minutes. Remove from heat and discard bay leaf.
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While the beans begin to cook, heat a large grill pan or cast-iron skillet over medium heat and drizzle with oil. In a bowl, add lime juice to chicken and season with taco seasoning. Cook chicken for 7 to 8 minutes on each side until center is cooked through. Slice and keep together.
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Divide the rice and beans among 4 bowls, top with chicken and pico de gallo and serve with avocado, cilantro and lime wedges.
Final step:
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clothing material: 1 bowl, calorie: 550 calorie, carbohydrate: 66.5 g, protein: 45.5 g, province: 10.5 g, Saturated Fat: 2.5 g, Cholesterol: 161.5 mg, sodium: 1110 mg, fiber: 9.5 g, sugar: 4.5 g
