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Spicy Chicken Taco Bowls

A quick, spicy chicken taco bowl topped with beans, corn, veggies, and a creamy sriracha-lime sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 chicken breasts cut in half lengthwise (4 thinner pieces)
  • 3 teaspoons Southwest seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil for marinating
  • 1 cup uncooked rice jasmine rice recommended
  • 1/2 cup Greek yogurt
  • 1/2 tablespoon lime juice or to taste
  • 1/2 tablespoon sriracha sauce
  • 1 clove garlic minced
  • 1 (12 fl oz) can corn drained
  • 1 (19 fl oz) can black beans drained and rinsed
  • 1/4 medium red onion chopped
  • 1/2 red bell pepper chopped
  • 1 avocado chopped
  • 1/2 lime juiced
  • 1 tablespoon olive oil for tossing toppings
  • small handful cilantro chopped

Instructions

  • Cut each chicken breast in half lengthwise to make 4 thin pieces.
  • Place the chicken pieces in a large resealable bag or bowl; add 3 teaspoons Southwest seasoning, 1/2 teaspoon garlic powder, and 2 tablespoons olive oil. Toss to coat and let marinate while you prep other ingredients (refrigerate if marinating longer than 10–15 minutes).
  • Cook 1 cup uncooked rice according to package directions, then keep warm.
  • Make the sauce: in a small bowl combine 1/2 cup Greek yogurt, 1/2 tablespoon lime juice, 1/2 tablespoon sriracha, and 1 minced garlic clove; stir until smooth and set aside.
  • In a medium bowl, combine drained corn, drained and rinsed black beans, chopped 1/4 medium red onion, 1/2 chopped red bell pepper, chopped avocado, juice of 1/2 lime, 1 tablespoon olive oil, and chopped cilantro; toss gently and set aside.
  • Heat a large skillet over medium-high heat. Add the marinated chicken and sear 4 minutes per side until browned. Reduce heat to medium-low, cover, and cook a few more minutes until chicken is cooked through (time will vary by thickness).
  • Slice the cooked chicken, divide rice among four bowls, top with sliced chicken and the bean-corn-vegetable mixture, and drizzle with the yogurt-sriracha sauce to serve.

Equipment

  • Large resealable bag or bowl
  • Large Skillet
  • Saucepan (for rice)
  • Small Bowl
  • Cutting Board
  • Knife

Notes

  • Omit avocado for meal prep and add just before serving.