Mild Taco Chicken Bowls

A comforting and customizable weeknight dinner that brings the family together with tender chicken, colorful veggies, and a delightful array of toppings — perfect for all palates.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 bowls

Course: Main Course

Cuisine: Mexican

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mild Taco Chicken

1.5 lbs boneless, skinless chicken breasts cut into bite sized pieces
1 tbsp olive oil
1 packet taco seasoning mix (mild)
1/2 cup chicken broth or water

For the Bowls

3 cups cooked white rice (or brown rice, quinoa)
1 can black beans 15 oz, rinsed and drained
1 can corn 15 oz, drained (or 1.5 cups frozen, thawed)

For the Simple Avocado Crema

1 large ripe avocado
1/4 cup sour cream or plain Greek yogurt
1 tbsp fresh lime juice
1 pinch of salt
2 tbsp water to thin if needed

Suggested Toppings

Shredded cheddar or Monterey Jack cheese
Chopped fresh cilantro
Diced red onion
Mild salsa or pico de gallo
Lime wedges for squeezing
Thinly sliced jalapeño (for those who want a little heat)

Equipment

Large skillet or Dutch oven
Food Processor or Small Bowl
- Measuring cups and spoons

Method

Prepare Your Ingredients: Before you begin, gather everything. Rinse your beans, drain your corn, and chop your chicken into small, even pieces.
Cook the Chicken: In a large skillet or Dutch oven, warm the olive oil over medium high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Let them cook for 3-4 minutes without moving them. Stir the chicken and cook for another 3-4 minutes, until it’s nearly cooked through.
Season and Simmer: Sprinkle the taco seasoning mix over the chicken, making sure to coat every piece. Pour in the chicken broth or water to deglaze the pan, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-7 minutes, until the sauce has thickened slightly and the chicken is tender and cooked through.
Make the Avocado Crema: While the chicken simmers, make the cool, creamy topping. In a small bowl or a mini food processor, combine the flesh of the avocado, sour cream (or Greek yogurt), fresh lime juice, and a pinch of salt. Mash with a fork or blend until smooth. If it’s too thick, add a tablespoon or two of water until it reaches a drizzly consistency.
Assemble Your Bowls: Start with a generous scoop of warm white rice. Top it with the savory, mild taco chicken. Then, add a spoonful of black beans and sweet corn. Finally, add your favorite toppings—a drizzle of avocado crema, a sprinkle of cheese, fresh cilantro, and a squeeze of lime.

Nutrition

Calories: 520kcalCarbohydrates: 65gProtein: 35gFat: 19gSaturated Fat: 5gCholesterol: 90mgSodium: 380mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 1800IUVitamin C: 40mgCalcium: 120mgIron: 3.5mg

Notes

For meal prep, cook ingredients ahead and store them separately in airtight containers. Reheat chicken and rice, and assemble with fresh toppings before serving.

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