Day 2 – Chicken Taco Bowl
Ingredients
For the Seasoned Chicken
- 1 1/2 pounds boneless, skinless chicken breasts.
- 1 tablespoon olive oil.
- 2 teaspoons chili powder.
- 1 teaspoon ground cumin.
- 1 teaspoon smoked paprika.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon dried oregano.
- 3/4 teaspoon kosher salt.
- 1/4 teaspoon ground black pepper.
- 1 tablespoon fresh lime juice.
For the Rice
- 2 cups cooked long-grain white rice.
- 1 tablespoon fresh lime juice.
- 2 tablespoons finely chopped fresh cilantro.
- 1/4 teaspoon kosher salt.
For the Bowl Toppings
- 1 cup canned black beans, drained and rinsed.
- 1 cup corn kernels, drained if canned or thawed if frozen.
- 1 cup cherry tomatoes, halved.
- 1 cup shredded romaine lettuce.
- 1 medium avocado, diced.
- 1/2 cup shredded Mexican-blend cheese.
- 1/2 cup salsa.
- 1/4 cup finely diced red onion.
- 1 fresh lime, cut into wedges.
Optional Ingredients
- 1/2 cup sour cream or plain Greek yogurt.
- 1/4 cup chopped fresh cilantro.
- Sliced jalapenos.
- Crushed tortilla chips.
- Pickled red onions.
- Pico de gallo.
- Guacamole.
- Hot sauce.
- Sliced green onions.
- Extra shredded cheese.
Equipment Needed
- Large cutting board.
- Sharp chef’s knife.
- Measuring cups.
- Measuring spoons.
- Small mixing bowl.
- Medium mixing bowl.
- Large 10- to 12-inch skillet.
- Wooden spoon or silicone spatula.
- Kitchen tongs.
- Can opener.
- Fine-mesh strainer or colander.
- Instant-read meat thermometer.
- 4 serving bowls.
- Rice cooker or medium saucepan, if cooking rice from scratch.
Step-by-Step Instructions
1. Prepare the Rice
If you have not already cooked the rice, prepare it according to the package directions. You need about 2 cups of cooked rice for four Chicken Taco Bowl servings.
While the rice is still warm, gently mix it with.
1 tablespoon fresh lime juice.
2 tablespoons chopped cilantro.
1/4 teaspoon kosher salt.
Fluff the rice with a fork instead of stirring aggressively. The finished rice should look light and separated, not mashed or sticky.
Leftover refrigerated rice works well. Add a teaspoon or two of water before reheating it so it does not dry out.
Do not pour too much lime juice into the rice. Excess liquid can make the base wet and overpower the other taco flavors.
2. Prepare the Chicken
Pat the chicken breasts dry with paper towels. This small step matters because excess surface moisture can prevent proper browning.
Cut the chicken into approximately 1-inch bite-size pieces. Try to keep the pieces similar in size so they finish cooking at roughly the same time.
Place the chicken in a medium bowl.
The pieces do not need to be perfectly identical, but avoid mixing tiny pieces with very large chunks.
Do not cut the chicken on the same surface as ready-to-eat vegetables unless the cutting board and knife are thoroughly washed with hot, soapy water afterward.
3. Season the Chicken
Add the following directly to the chicken.
Chili powder.
Ground cumin.
Smoked paprika.
Garlic powder.
Onion powder.
Dried oregano.
Kosher salt.
Black pepper.
Toss until every piece has a visible coating of seasoning.
The chicken should look evenly reddish-brown from the chili powder and smoked paprika. If large areas still look completely unseasoned, toss again before cooking.
Seasoning the chicken before it enters the skillet creates better flavor than sprinkling most of the spices on at the end.
4. Heat the Skillet
Place a large skillet over medium-high heat. Allow it to preheat for about 1 to 2 minutes, then add 1 tablespoon olive oil.
Swirl the skillet carefully so the oil lightly coats the cooking surface.
The oil should look loose and slightly shimmering. It should not be smoking heavily.
Adding chicken to a cold skillet can cause it to release moisture and steam instead of developing flavorful browned edges.
5. Cook the Seasoned Chicken
Carefully add the chicken in a mostly single layer. Let it cook undisturbed for about 2 to 3 minutes before moving it.
This first untouched cooking period helps create browning.
Stir or turn the pieces, then continue cooking for another 5 to 7 minutes, depending on their thickness. Stir occasionally so the chicken cooks evenly.
Visual cues that the chicken is nearly done.
The outside has golden-brown spots.
The center is no longer pink.
The juices appear clear.
The pieces feel firm but not hard.
Check the thickest piece with an instant-read thermometer. The chicken is safely cooked when it reaches 165°F internally.
Do not overcrowd a small skillet. Crowded chicken traps steam and makes browning difficult. If necessary, cook it in two batches.
6. Finish With Lime Juice
Remove the skillet from the heat and drizzle 1 tablespoon fresh lime juice over the cooked chicken.
Toss gently to coat.
The lime juice should brighten the seasoned chicken without making it watery. Adding it after cooking also preserves more of its fresh flavor.
Do not add a large amount of lime juice while the chicken is searing. Too much liquid can interfere with browning.
7. Prepare the Beans and Corn
Drain and rinse the black beans thoroughly. Let excess water drip away before adding them to the bowls.
If using canned corn, drain it well. If using frozen corn, thaw it first. For a warm Chicken Taco Bowl, heat the beans and corn in the microwave or a small saucepan until hot.
The beans should look glossy and intact, not broken down into a paste.
Poorly drained beans can leave unwanted liquid at the bottom of the bowl.
8. Prepare the Fresh Toppings
While the chicken rests briefly, prepare the remaining ingredients.
Halve the cherry tomatoes.
Shred the romaine lettuce.
Dice the avocado.
Finely dice the red onion.
Cut the lime into wedges.
Keep the vegetables separate until assembly.
Dice the avocado close to serving time because cut avocado naturally begins to brown when exposed to air. A small squeeze of lime juice can slow this process.
9. Assemble Each Chicken Taco Bowl
Divide the ingredients evenly among four bowls.
Start each bowl with approximately.
1/2 cup cooked rice.
1/4 of the seasoned chicken.
1/4 cup black beans.
1/4 cup corn.
1/4 cup cherry tomatoes.
1/4 cup shredded romaine lettuce.
Then add avocado, shredded cheese, salsa, and red onion.
Arrange the toppings in separate sections if you want the bowls to look more colorful and restaurant-style.
A finished bowl should have a balance of warm ingredients, crisp vegetables, creamy avocado, and bright toppings.
10. Add Optional Toppings and Serve
Finish each Chicken Taco Bowl with any optional toppings you enjoy, such as.
Sour cream.
Greek yogurt.
Jalapenos.
Fresh cilantro.
Hot sauce.
Crushed tortilla chips.
Guacamole.
Serve immediately with fresh lime wedges.
For the best flavor, squeeze a little lime juice over the bowl just before eating and mix everything together.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Boneless, skinless chicken breasts – $6.50.
Rice – $0.75.
Black beans – $1.00.
Corn – $1.00.
Cherry tomatoes – $2.00.
Romaine lettuce – $1.25.
Avocado – $1.50.
Shredded cheese – $1.75.
Salsa – $1.25.
Red onion – $0.50.
Lime and cilantro – $1.25.
Oil and seasonings used – $1.25.
Estimated Total Recipe Cost
Approximately $20.00 USD.
Estimated Cost Per Serving
Approximately $5.00 USD per serving.
