Spicy Chicken Taco Bowls

These spicy chicken taco bowls are simple, healthy, and delicious. Spicy southwest seasoning, fresh toppings, and a tangy creamy drizzle make these bowls irresistible!

These easy taco bowls come together pretty fast. If you put the rice on first and then just do the rest as you go along, you don’t need to spend an extensive amount of time prepping these.

I didn’t find it necessary to marinate the chicken for a long time, either. The southwest seasoning packs a good flavor punch, and as long as you coat the chicken with it, it’s all good.

You can definitely marinate the chicken overnight or for a few hours prior to making this if it’s easier, though.

How to top chicken taco bowls

These healthy taco bowls have fairly standard Tex-Mex toppings – avocado, sweet corn, black beans, cilantro, red peppers, and a zesty lime sauce.

I subbed the standard sour cream for 2% Greek yogurt to lighten the sauce up a bit.

You could add some grated cheese as well if you wish!

Taco meal prep bowls

If you’re into meal prep, these would actually work really well as chicken meal prep bowls. Just portion them out individually in meal prep containers, and you’ve got healthy meals for a few days.

Pro tip: I’d do everything the same except for adding the avocado since it browns so fast. Add the avocado prior to serving or just leave it out.

Let me know in the comments below if you’re tried this chicken taco bowl recipe!

5 from 2 votes

Spicy Chicken Taco Bowls

By Natasha Bull

These spicy chicken taco bowls are simple, healthy, and delicious. Spicy southwest seasoning, fresh toppings, and a tangy creamy drizzle make these bowls irresistible! 

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 4

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Ingredients 

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• ▢ 2 chicken breasts cut in half lengthwise
• ▢ 3 teaspoons Southwest seasoning
• ▢ 1/2 teaspoon garlic powder
• ▢ 2 tablespoons olive oil 
• ▢ 1 cup uncooked rice (I used jasmine rice)

Sauce:

• ▢ 1/2 cup Greek yogurt
• ▢ 1/2 tablespoon lime juice or to taste
• ▢ 1/2 tablespoon sriracha sauce
• ▢ 1 clove garlic minced

Toppings:

• ▢ 1 (12 fluid ounces) can corn drained
• ▢ 1 (19 fluid ounces) can black beans drained & rinsed
• ▢ 1/4 medium red onion chopped
• ▢ 1/2 red bell pepper chopped
• ▢ 1 avocado chopped
• ▢ Juice of 1/2 lime
• ▢ 1 tablespoon olive oil
• ▢ Small handful cilantro chopped

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Instructions 

• Cut the chicken in half lengthwise so you have 4 thinner pieces. Add the chicken, Southwest seasoning, garlic powder, and oil to a large Ziploc and toss to coat. Let it marinade while you're prepping everything else (put it in the fridge if you're letting it marinade for longer than about 10-15 minutes). 
• Cook rice according to package directions.
• Meanwhile, prep the sauce by mixing the sauce ingredients together in a small bowl. Set aside.
• Add all the toppings ingredients to a bowl and toss. Set aside.
• Take the chicken out of the Ziploc and add it to a large skillet on medium-high heat. Sear each piece for 4 minutes/side. Turn the heat down to medium-low and cover the pan. Let the chicken cook for another few minutes (will vary depending on chicken's thickness), until it's cooked through. 
• Add the rice and toppings to bowls for serving. Slice the chicken once it's cooked and add to the bowls. Drizzle some of the sauce over top of each bowl. 

Notes

• These would make great meal prep bowls if you leave out the avocado (add it just prior to serving if you'd like some). 

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Like the sound of this recipe? You may also like my spicy chipotle sweet potato soup or my Crockpot Mexican chicken soup.