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Chicken Taco Bowls

5 from 8 votes

Chicken Taco Bowls made with seared chicken thighs, quick black beans, rice, pico de gallo, and avocado for an easy, high-protein, fiber-rich dinner that’s perfect for weeknights or meal prep.

Prep Time: 15

Cook Time: 25

Total Time: 40

Yield: 4 servings

Course: Dinner, Lunch, main dish

Cuisine: Mexican, mexican inspired

Ingredients

Black Beans

1 teaspoon olive oil
¼ cup minced onion
½ cup diced red bell pepper
3 cloves minced garlic
3 tablespoons chopped cilantro (plus more for garnish)
15 oz can black beans (not rinsed or drained)
¼ cup water
½ teaspoon cumin
1 bay leaf
½ teaspoon kosher salt

Chicken and Bowls

2 limes (1 juiced, 1 cut into wedges)
4 boneless skinless chicken thighs (fat trimmed (about 20 ounces))
2 to 2 ½ tablespoons taco seasoning (homemade or store bought)
3 cups cooked white rice (heated (I use my cilantro lime rice for this))
½ cup pico de gallo (homemade or store bought)
1 small haas avocado (4 ounces total, sliced or diced)

Instructions

Add oil to a large deep skillet or medium pot with the onions, pepper, garlic and cilantro, and saute until soft, about 3 to 5 minutes. Add the beans, water, cumin, salt and bay leaf, and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally until thickened. Remove from heat, and discard bay leaf.
While the beans start to cook, heat a large grill pan or cast iron skillet over medium heat and spray with oil. In a bowl, add lime juice to the chicken then season with taco seasoning. Cook the chicken 7 to 8 minutes on each side, until cooked through in the center. Slice and keep together.
Divide the rice and beans in four bowls, top with chicken, pico de gallo and serve with avocado, cilantro and lime wedges.

Nutrition

Serving: 1bowl, Calories: 550kcal, Carbohydrates: 66.5g, Protein: 45.5g, Fat: 10.5g, Saturated Fat: 2.5g, Cholesterol: 161.5mg, Sodium: 1110mg, Fiber: 9.5g, Sugar: 4.5g

- WW Points: 6

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