By Brittanie Peterson
Cook the rice according to package instructions. If using cilantro-lime rice, cook as directed and add fresh lime juice and chopped cilantro once done.
In a bowl, mix 1 tablespoon of olive oil, cumin, chili powder, and salt to taste. Coat the chicken breasts with this mixture.
Heat a grill pan over medium heat and add the seasoned chicken breasts. Cook for 6-7 minutes on each side until fully cooked and golden brown. Remove and let it rest before slicing.
In the same grill pan, add corn and cook until lightly charred for about 3-4 minutes. Remove and set aside.
Prepare the remaining vegetables: halve the cherry tomatoes, slice the avocado, and chop the romaine or mixed greens if needed.
To assemble the taco bowls, divide the cooked rice among serving bowls. Top with slices of grilled chicken, black beans, grilled corn, chopped cherry tomatoes, sliced avocado, and romaine or mixed greens.
Squeeze fresh lime juice over each bowl and garnish with chopped cilantro. Drizzle with remaining olive oil and sprinkle with extra cumin and chili powder if desired.
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This Mexican Taco Bowl Chicken Main Course recipe is ready in 45 minutes and features Boneless skinless chicken breast, Long-grain rice, Black beans (canned, rinsed) and other delicious ingredients. Contains 600 calories total.
Cook the rice according to package instructions. If using cilantro-lime rice, cook as directed and add fresh lime juice and chopped cilantro once done.
In a bowl, mix 1 tablespoon of olive oil, cumin, chili powder, and salt to taste. Coat the chicken breasts with this mixture.
Heat a grill pan over medium heat and add the seasoned chicken breasts. Cook for 6-7 minutes on each side until fully cooked and golden brown. Remove and let it rest before slicing.
In the same grill pan, add corn and cook until lightly charred for about 3-4 minutes. Remove and set aside.
Prepare the remaining vegetables: halve the cherry tomatoes, slice the avocado, and chop the romaine or mixed greens if needed.
To assemble the taco bowls, divide the cooked rice among serving bowls. Top with slices of grilled chicken, black beans, grilled corn, chopped cherry tomatoes, sliced avocado, and romaine or mixed greens.
Squeeze fresh lime juice over each bowl and garnish with chopped cilantro. Drizzle with remaining olive oil and sprinkle with extra cumin and chili powder if desired.
Calories per Serving: 600
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