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high protein chicken taco bowl with rice 184797686

Easy High Protein Chicken Taco Rice Bowl

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High-protein Chicken Taco Bowls: Seared chicken, rice, beans & avocado. Easy, fiber-rich weeknight or meal prep meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Dinner, lunch, main dish
Cuisine: Mexican, Mexican Inspired
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Black Beans
  • 1 teaspoon olive oil
  • ¼ cup minced onion
  • ½ cup diced red bell pepper
  • 3 cloves minced garlic
  • 3 tablespoons chopped cilantro plus more for garnish
  • 15 oz can black beans not rinsed or drained
  • ¼ cup water
  • ½ teaspoon cumin
  • 1 bay leaf
  • ½ teaspoon kosher salt
Chicken and Bowls
  • 2 limes 1 juiced, 1 cut into wedges
  • 4 boneless skinless chicken thighs fat trimmed (about 20 ounces)
  • 2 to 2 ½ tablespoons taco seasoning homemade or store bought
  • 3 cups cooked white rice heated (I use my cilantro lime rice for this)
  • ½ cup pico de gallo homemade or store bought
  • 1 small haas avocado 4 ounces total, sliced or diced

Method
 

  1. Add oil, onions, pepper, garlic, and cilantro to a large deep skillet or medium pot. Saute for 3 to 5 minutes until soft. Add beans, water, cumin, salt, and bay leaf. Bring to a boil, then lower heat and cover. Simmer for about 15 minutes, stirring occasionally, until thickened. Remove from heat and discard the bay leaf.
  2. While the beans cook, heat a large grill pan or cast iron skillet over medium heat and spray with oil. In a bowl, add lime juice to the chicken, then season with taco seasoning. Cook the chicken 7 to 8 minutes per side until cooked through. Slice the chicken and keep it together.
  3. Divide the rice and beans into four bowls. Top with chicken and pico de gallo. Serve with avocado, cilantro, and lime wedges.

Nutrition

Calories: 550kcalCarbohydrates: 66.5gProtein: 45.5gFat: 10.5gSaturated Fat: 2.5gCholesterol: 161.5mgSodium: 1110mgFiber: 9.5gSugar: 4.5g

Notes

Ingredient Swap: I've definitely made these with boneless, skinless chicken breasts when that's what I had, and they turn out great.
Just keep an eye on them, they might cook a little faster than thighs.
Make-
Ahead Magic: I often cook the rice and even the black beans a day or two ahead of time.
It makes assembling these bowls so incredibly fast when I'm ready