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Chicken Taco Bowl with Brown Rice
Benchi

Chicken Taco Bowl with Brown Rice

This Chicken Taco Bowl with Brown Rice is packed with bold taco flavor and high-quality protein. Juicy seasoned chicken pairs perfectly with hearty brown rice, beans, and fresh toppings for a balanced and satisfying meal. Ideal for weekly meal prep, these bowls keep you full and energized for hours. A healthy twist on taco night that you'll crave again and again.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mexican-Inspired
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 large boneless skinless chicken breasts (about 1 lb / 450 g)
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 2 cups cooked brown rice
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1 cup shredded lettuce
  • 1 large avocado, sliced
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro

Equipment

  • skillet
  • Oven

Method
 

Instructions
  1. Preheat oven to 400°F (200°C) or heat a skillet over medium heat.
  2. Brush chicken with olive oil and coat evenly with taco seasoning.
  3. Bake for 20–25 minutes or cook in skillet 6–7 minutes per side until internal temperature reaches 165°F (74°C).
  4. Let chicken rest for 5–10 minutes, then slice or dice.
  5. Cook brown rice according to package instructions if not already prepared and fluff with a fork.
  6. Drain and rinse black beans.
  7. Chop tomatoes, onion, and lettuce.
  8. Mix Greek yogurt with lime juice for a simple sauce.
  9. Assemble bowls with brown rice, chicken, beans, corn, vegetables, avocado, sauce, and cilantro.