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Taco bowls have become a beloved staple in many kitchens, offering a delicious and versatile way to enjoy a classic dish. These vibrant, layered meals combine the best elements of tacos—savory proteins, fresh vegetables, and zesty flavors—into a convenient bowl format. Whether you’re looking for a quick weeknight dinner, meal prep solutions for busy days, or a crowd-pleasing dish for entertaining guests, zesty chicken taco bowls are an excellent choice.

Zesty Chicken Taco Bowls

Discover the joy of making Zesty Chicken Taco Bowls, a delicious and versatile meal perfect for any occasion. This vibrant dish combines marinated chicken, fresh veggies, and hearty grains in a convenient bowl format. Easy to customize, it caters to various tastes and dietary preferences. With bright flavors and satisfying textures, these taco bowls are great for quick dinners, meal prep, or entertaining. Explore creative toppings and enjoy a colorful, flavorful meal that everyone will love!

Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken breasts

Juice of 2 limes (approximately 1/4 cup)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

For the Taco Bowls:

2 cups cooked rice (choose white, brown, or cilantro-lime rice for added flavor)

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

1 cup corn (fresh, frozen, or canned works well)

1 cup cherry tomatoes, halved

1 ripe avocado, diced

1/2 cup red onion, finely chopped

1 cup shredded lettuce (iceberg, romaine, or your choice)

1/2 cup shredded cheese (cheddar, Monterey Jack, or a Mexican cheese blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Salsa or hot sauce (optional, for an extra kick)

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours for more flavor.

    Cook the Chicken: Heat a grill or skillet over medium-high heat until hot. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill or skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

      Assemble the Bowls: In each individual serving bowl, start by adding a generous base of cooked rice. Layer on top black beans, corn, halved cherry tomatoes, diced avocado, finely chopped red onion, and shredded lettuce in that order for a colorful presentation.

        Top with Chicken: Place the sliced grilled chicken artistically over the layered ingredients in each bowl. Follow with a sprinkle of shredded cheese and a handful of chopped cilantro for freshness.

          Serve: Garnish each bowl with lime wedges on the side and offer salsa or hot sauce for those who enjoy an extra bit of heat. Dive in and relish the vibrant flavors of your zesty chicken taco bowls!

            Prep Time, Total Time, Servings: 15 mins | 1 hour (including marination) | Serves 4