Ground chicken taco bowls with rice, black beans, Cotija cheese, and topped with salsa, guacamole, and sour cream are a hit at our house. Instead of using tortillas, we pile all the taco fillings on rice in bowls. It’s easier to serve and eat this way.
These chicken taco bowls are a family favorite. They’re super simple, easy to customize, and ready in about 20 minutes. If you have leftovers (which doesn’t happen often), they store well for easy lunches the next day.
Honestly, it’s worth making a double batch just to have extras! This quick meal is perfect for weeknights. While the ground chicken cooks, you can prep the rice and toppings. When it’s time to eat, just assemble everything in bowls and enjoy.
These ground chicken taco bowls are filled with cilantro lime rice, Mexican spiced ground chicken, and an easy homemade black bean and corn salsa. They’re great for meal prep and a fun way to change up taco night!
Ground Chicken Taco Bowl Recipe
Ingredients
Ground Chicken
- 1 tbsp Olive oil
- 1 pound Ground chicken
- 1/2 cup diced Yellow onion
- 1 tbsp Chili powder
- 1 tsp ground Cumin
- 1 tsp Smoked paprika
- 1 tsp dried Oregano
- 3/4 tsp Garlic powder
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped Cilantro
- 1/2 cup Salsa
Black Bean Corn Salsa
- 1 cup canned Black beans drained and rinsed
- 1 cup Frozen corn defrosted
- 1/3 cup diced Red onion
- 1 Jalapeño diced (seeds removed)
- 2 tbsp chopped Cilantro
- 1 Lime juiced
- 1/2 tsp ground Cumin
- Salt to taste
Cilantro Lime Rice
- 1 cup Uncooked rice
- 1 1/2 cups Water
- Salt to taste
- 1/2 tsp Garlic powder
- Zest of a lime
- 2 tbsp Lime juice
- 3 tbsp chopped Cilantro
Instructions
Black Bean and Corn Salsa
- In a bowl, combine all the ingredients for the salsa. Stir everything together and adjust with additional salt or lime juice if needed.
Cilantro Lime Rice
- Rinse the rice under cold water and add it to a saucepan. Cover the rice with 1 1/2 cups of water and add in the lime zest, cilantro, garlic powder, and salt. Stir everything together and bring it to a boil. Cover with a lid and turn down the heat to low. Let it cook for 15 minutes then remove it from the heat.
- Squeeze in the lime juice and fluff the rice with a fork. Cover with the lid again and let it steam for 5-10 minutes.
Ground Chicken
- Add the olive oil to a large skillet over medium-high heat. When the oil is hot, add in the onion and ground chicken. Crumble the chicken with a wooden spoon or spatula. Add in the chili powder, cumin, smoked paprika, oregano, garlic powder, salt, pepper, and cilantro. Stir everything together and let it cook until the onions are tender and the chicken is cooked through.
- Pour in the salsa and stir everything together. Let it simmer until heated through and then remove from the heat.
Assemble
- Add some cilantro lime rice to a bowl. Top it with the ground chicken, black bean and corn salsa, chunks of avocado, shredded cheese, and garnish with cilantro.
Notes
- Extra Flavor: Marinate the ground chicken with taco seasoning for 30 minutes before cooking to enhance the flavors.
- Rice Perfection: Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy rice.
- Freshness: Use freshly squeezed lime juice and chopped cilantro for the salsa and rice to boost freshness and flavor.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 545Â kcal |
| Carbohydrates | 70g |
| Protein | 46g |
| Fat | 10g |
| Cholesterol | 97mg |
| Sodium | 382mg |
| Fiber | 6g |
Can I Use a Different Type of Meat Instead of Ground Chicken?
Yes, you can! This recipe is versatile. You can substitute ground chicken with ground beef, turkey, or even a plant-based meat alternative. Just follow the same instructions for cooking and seasoning.
How Long Can I Store the Taco Bowls in the Fridge?
You can store the components of the taco bowls separately in airtight containers in the fridge for up to 3-4 days. When you’re ready to eat, just reheat the rice and ground chicken, and assemble your bowl with the fresh salsa and any additional toppings you like.