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Colorful Chicken Taco Bowl

You know those evenings when your brain’s on low battery and your body just wants something good—not greasy, not heavy, just vibrant and satisfying? This Colorful Chicken Taco Bowl is that answer.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion, Tex-Mex
Calories: 490
Ingredients Equipment Method Video Notes

Ingredients
  

For the Base
  • 1 cup cooked brown rice (or quinoa)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup corn (fresh, frozen, or canned)
For the Protein
  • 1 medium chicken breast (or tofu, cubed)
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt & pepper to taste
  • Juice of 1/2 lime
Fresh Toppings
  • 1/2 cup cherry tomatoes, halved
  • 1/2 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Jalapeño slices (optional)
For the Dressing
  • 2 tbsp plain Greek yogurt
  • Juice of 1/2 lime
  • 1 tsp hot sauce (or more, to taste)
  • Pinch of salt
  • 1/2 tsp honey (optional)
Bonus Crunch
  • A small handful of crushed tortilla chips or toasted pepitas

Equipment

  • Medium skillet
  • Small saucepan (if cooking rice fresh)
  • Cutting board & knife
  • Mixing bowls
  • Mason jar or small bowl (for dressing)
  • Measuring spoons
  • Fork or whisk

Method
 

  1. Prep the Base
    If you're cooking rice, get it started first. Use 1/3 cup uncooked brown rice and cook according to package instructions.
    For leftovers, reheat gently with a splash of water to soften.
  2. Season & Cook the Protein
    Cut chicken breast into bite-sized pieces. Toss with olive oil, smoked paprika, cumin, garlic powder, lime juice, salt, and pepper.
    Heat a skillet over medium-high. Cook chicken for 6–8 minutes, stirring occasionally, until golden and cooked through.
    Vegan swap: Use cubed tofu and follow the same seasoning and searing method.
    Raw Chicken Thighs Being Marinated in A Glass Container with Herbs and Seasoning
  3. Chop & Ready the Toppings
    While the chicken cooks, halve cherry tomatoes, dice avocado, and chop red onion and cilantro. Rinse your beans and corn if using canned.
    A Person Slicing a Ripe Tomato Into Small Cubes on A Wooden Cutting Board
  4. Whip the Dressing
    In a mason jar or bowl, mix Greek yogurt, lime juice, hot sauce, a touch of honey, and a pinch of salt. Shake or whisk until creamy.
  5. Build the Bowl
    In each bowl, layer:
    Warm rice
    Black beans and corn
    Cooked chicken
    Tomatoes, avocado, and onion
    Drizzle the yogurt dressing over top
    Add jalapeño slices if using
    Sprinkle with cilantro and tortilla chips or pepitas
    Stand back. Admire. Dig in.
    A Person Assembling a Chicken Taco Bowl with Cilantro Rice and Lettuce

Video

Notes

Cooking Tips:
  • Flavor Boost: Marinate chicken for 15 minutes for even deeper flavor.
  • Dressing Twist: Add a touch of chipotle in adobo for smoky heat.
  • Crunch Control: Toast pepitas in a dry skillet for 2–3 minutes for extra nuttiness.
  • Pickle Hack: Quick-pickle your onions with a splash of vinegar, sugar, and salt. Let sit 10 minutes.
  • Make-Ahead: Keep all components in separate containers in the fridge. Assemble when ready.