Healthy Chicken Taco Bowls
Build vibrant and satisfying chicken taco bowls at home! This recipe features juicy, seasoned chicken, fresh pico de gallo, and a smoky chipotle-lime crema for a quick weeknight meal that's packed with flavor.
Equipment
- Large skillet
- Mixing Bowls
- Whisk
Ingredients
For the Homemade Taco Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon oregano
For the Smoky Chipotle-Lime Crema:
- 0.5 cup 2% Greek Yogurt
- 1 canned chipotle pepper in adobo sauce minced
- 1 teaspoon adobo sauce from the can of chipotles
- 1 tablespoon fresh lime juice
- 0.25 teaspoon garlic powder
- 1 pinch salt
For the Taco Bowls:
- 1.25 pounds boneless skinless chicken breasts cut into 1/2-inch cubes
- 1 tablespoon cornstarch
- 2 teaspoons olive oil
- 1 medium red onion peeled and diced
- 1 poblano pepper seeded and diced
- 1 roma tomato cored and diced
- 1 lime halved
- 0.25 cup cilantro minced, plus more for garnish
- 1 cup frozen or fresh corn kernels
- 0.5 cup water
- 3 cups cooked brown rice heated, for serving
- 0.25 cup shredded cheddar-jack cheese
- Kosher salt to taste
Instructions
Prepare the Crema, Seasoning, and Pico
- Make the Smoky Chipotle-Lime Crema: In a small bowl, combine the Greek yogurt, minced chipotle pepper, adobo sauce, fresh lime juice, garlic powder, and a pinch of salt. Whisk until smooth. Set aside in the fridge.
- Prepare the homemade taco seasoning: In another small bowl, mix together the garlic powder, cumin, kosher salt, chili powder, paprika, and oregano.
- Create a simple pico de gallo: In a third bowl, combine the diced roma tomato, minced cilantro, juice from half a lime, and about 3 tablespoons of your diced red onion. Stir to combine and set aside.
Cook the Chicken and Vegetables
- Pat the chicken cubes dry with a paper towel. Place them in a bowl, sprinkle with cornstarch, and toss to coat. Add the homemade taco seasoning and toss again until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken. Cook for 2-3 minutes without stirring to develop a brown crust.
- Add the remaining diced red onion and the poblano pepper to the skillet. Cook, stirring occasionally, for another 3-4 minutes, until the vegetables are soft and the chicken is cooked through.
Finish and Assemble the Bowls
- Pour the water and corn kernels into the skillet. Stir, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 1-2 minutes until the sauce thickens slightly. Remove from heat.
- To assemble, divide the warm brown rice among four bowls. Top with the chicken and vegetable mixture, a sprinkle of cheese, a spoonful of the fresh pico de gallo, and a drizzle of the Smoky Chipotle-Lime Crema. Garnish with extra cilantro and serve immediately.
Notes
Storage Tip: For meal prep, store the cooked chicken mixture, rice, crema, and pico de gallo in separate airtight containers in the refrigerator for up to 4 days. Reheat the warm components before assembling with the cold toppings. Variations & Substitutions: For a richer flavor, use boneless, skinless chicken thighs. If you can't find poblano peppers, any color bell pepper is a good substitute. To make this low-carb, serve the chicken mixture over cauliflower rice or shredded romaine lettuce. Cooking Tip: Avoid overcrowding the skillet when cooking the chicken to ensure it sears properly instead of steaming. If necessary, cook the chicken in two batches. For Juicier Chicken: Tossing the chicken in cornstarch before cooking creates a light coating that seals in the juices, keeping the meat tender and moist. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 520kcalCarbohydrates: 39gProtein: 52gFat: 15gSaturated Fat: 5gCholesterol: 135mgSodium: 850mgPotassium: 950mgFiber: 7gSugar: 6gVitamin A: 1100IUVitamin C: 45mgCalcium: 150mgIron: 3mg
Tried this recipe?Let us know how it was!