Chicken Taco Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Tex-mex · 30 min · Chicken · gluten-free, dairy-free, high-protein
488 cal
38g protein
48g carbs
16g fat
per serving · estimated
Ingredients
- 3/4 lb Boneless skinless chicken breast
- 1 1/2 cups Cooked cilantro-lime rice
- 1 can (15 oz), rinsed Canned black beans
- 3/4 cup Frozen corn
- 1 1/2 cups, shredded Romaine lettuce
- 1/2 cup Pico de gallo
- 1 tbsp Taco seasoning
- 1 tbsp Olive oil
Method (tap to check — screen stays awake)
- Toss the chicken with taco seasoning and 1 tbsp oil.
- Heat remaining oil in a skillet over medium-high and cook chicken until 165F internal, about 6 minutes per side. Rest 5 minutes, then slice.
- Warm the black beans and corn together in a small saucepan, about 4 minutes.
- Divide the rice among four bowls.
- Top each with sliced chicken, beans and corn, shredded romaine, and pico de gallo.
- Season with salt and a squeeze of lime to serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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