Easy Chicken Taco Bowls
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If you're craving a fresh, flavorful dinner that comes together quickly, these Chicken Taco Bowls are a weeknight favorite. Packed with seasoned ground chicken, rice, beans, and all the colorful toppings, they're easy to customize and endlessly satisfying.
Recipe Overview
- Flavor: Fresh, bold, and savory with plenty of zesty toppings.
- Texture: Hearty rice base, tender taco meat, creamy beans, crunchy veggies.
- Time: About 30 minutes from start to finish.
What I Love About This Recipe
I love taco bowls because they're vibrant, customizable, and feel like a little party at the dinner table. The base is simple-rice or grains with taco-seasoned meat-but the toppings are where the fun happens. Fresh salsa or pico de gallo, creamy avocado, tangy lime, sour cream or Greek yogurt, and shredded cheese… each bite is a flavor mix you can't beat.
When I was developing this recipe, I wanted it to be both easy and adaptable. The kind of dinner that comes together quickly on a weeknight, without a long list of hard-to-find ingredients or special equipment. Every component can be made from scratch for extra freshness-like homemade taco seasoning or pico de gallo-but it's just as good (and faster) if you pick up a container of pico or a seasoning packet from the store.
I also wanted these taco bowls to be easily customizable. You can swap the grain for whatever you have on hand-rice, quinoa, or even cauliflower rice-adjust the level of spice, or build each bowl with your family's favorite toppings. It's a flexible recipe designed to fit different tastes, busy schedules, and what's already in your pantry.
Ingredients
Here's what you'll need:
- Ground chicken (or turkey or beef): Light yet flavorful. Use whichever ground meat your family enjoys.
- Taco seasoning: Store-bought works, but homemade is fresher (I'll include a quick blend below).
- Black beans: A pantry staple that adds protein and creamy texture.
- Green pepper: I'm using Hatch, but any green pepper works-bell, poblano, or Anaheim.
- Corn: Fresh off the cob, frozen, or canned. Adds sweetness and crunch.
- Cherry tomatoes: Halved for a burst of juicy freshness.
- Red onion: For color and bite.
- Lime (zest + juice): Brightens everything up.
- Cilantro: Fresh, vibrant, and a must-have for taco bowls.
- Rice or grains: White rice, brown rice, farro, or quinoa all make a hearty base.
- Optional toppings: Avocado, shredded cheese, sour cream, jalapeños, hot sauce-make it your own!
See recipe card for quantities.
Instructions
To begin, cook the rice, then fluff it with a fork and stir in the lime zest and cilantro. Keep warm while cooking the taco meat.
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart, until it’s no longer pink, 2-3 minutes.
- Step 2: Stir in taco seasoning, chopped pepper, and 1/2 of the chopped onion, and cook until softened, 2-3 minutes. Then stir in 1/2 cup water, corn, and black beans. Cook for another 1-2 minutes and remove from the heat.
- Prepare Toppings: While the meat is cooking, chop the tomatoes and cilantro. Toss with the remaining chopped onion, 2 teaspoons lime juice, and 1/4 teaspoon salt for a fresh pico de gallo.
- To Serve: Divide the rice between bowls, then top with taco meat and pico de gallo. Add any extra toppings you love, like avocado or cheese, and finish with a squeeze of lime and fresh cilantro.
Recipe Developer’s Tip
One of the easiest ways to make this recipe your own is to decide how much you'd like to prepare from scratch. If you have time, homemade taco seasoning and fresh pico de gallo add an extra layer of flavor. But if you're in a rush, using a packet of taco seasoning or picking up prepared pico from the deli works just as well.
The beauty of these taco bowls is that they're flexible-you can choose whichever option fits your schedule and still end up with a flavorful, satisfying dinner.
Variations
- Toppings: Think outside the box-pickled onions, roasted peppers, or crunchy tortilla strips.
- Protein: Swap in ground beef, shredded chicken, or even black beans/lentils for a vegetarian bowl.
- Grains: Use cauliflower rice for a low-carb option.
- Sauces: Try avocado cream, like we use on our chicken avocado Caesar salad or chicken avocado tacos, or a drizzle of chipotle mayo for extra flavor.
Serving Suggestions
These bowls are a meal on their own, but you can serve them with:
- Warm tortillas or chips on the side with an easy homemade salsa or this easy, 5-minute refried bean dip.
- A simple green salad with lime vinaigrette.
- Seasonal sides and starters like Mexican Street Corn Dip.
Recipe FAQs
Yes! This taco bowl recipe works beautifully with ground chicken, turkey, or lean ground beef. Each option provides a slightly different flavor, but the method and seasoning remain the same. I often rotate between them depending on what's in my fridge or on sale at the market.
Traditional white or brown rice is an excellent choice, but taco bowls are very flexible. Quinoa, farro, or cauliflower rice are great alternatives if you want to add more protein, whole grains, or keep it low-carb. I like to stir in lime zest and fresh cilantro for extra flavor.
Absolutely. Cook the taco meat and rice ahead of time and store them in separate airtight containers in the fridge for up to 3 days. Assemble bowls just before serving. For longer storage, freeze the taco meat for up to 3 months. This makes taco bowls and other easy recipes, like one-pot taco pasta, one of my favorite make-ahead dinners.
Swap the ground meat for extra black beans, pinto beans, or cooked lentils. You'll still get a hearty, protein-packed taco bowl full of flavor. Adding roasted vegetables, such as peppers, zucchini, or sweet potatoes, also makes a satisfying vegetarian option.
Yes! Add fresh jalapeños, a sprinkle of cayenne pepper in the taco seasoning, or drizzle with hot sauce or chipotle crema. When I'm serving these to a crowd, I keep the base mild and set out hot toppings so everyone can adjust to their preference.
More Dinner Ideas
Looking for other dinner recipes? Try these:
- 30 Minute Arroz con Pollo (One Skillet Chicken and Rice)
- Crock Pot Chicken and Rice Soup
- Prime Rib Roast (Easy Garlic-Herb Recipe)
- 2025 Easy Thanksgiving Menu Ideas
More Mexican Recipes
If you love Mexican or Southwestern-inspired recipes, try these:
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Easy Chicken Taco Bowls Recipe
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 pound ground chicken ground turkey or beef
- 2 tablespoons taco seasoning (see notes for homemade mix)
- 1 small red onion chopped, divided
- 1 (14.5-oz) can black beans drained
- 1 cup frozen corn
- 1 cup cherry tomatoes halved or chopped
- 3 cups cooked rice or your favorite grain like farro, quinoa, or brown rice
- 1 lime juiced and zested
- 2 tablespoons cilantro chopped
Optional Homemade Taco Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
Instructions
- Cook the rice, then fluff with a fork, stir in lime zest and cilantro, and keep warm.
- To make the pico de gallo, add 3-4 tablespoons of chopped onion, the tomatoes, and cilantro, along with 2 teaspoons of lime juice and 1/4 teaspoon of salt. Set aside.
- Heat olive oil in a large skillet over medium-high heat; add ground meat and cook, breaking apart, until no longer pink, about 2-3 minutes.
- Add the remaining onion, chopped pepper, and the taco seasoning to the skillet and cook until softened, about 2-3 minutes. Add 1/2 cup water, corn, and drained black beans. Cook 1-2 minutes more and remove from the heat.
- To serve, top the rice with taco meat, pico de gallo (homemade or prepared), and other desired toppings, such as shredded cheese, avocado, and sour cream or Greek yogurt.
Notes
- Protein Options: This recipe works with ground chicken, turkey, or beef. For a vegetarian version, substitute extra beans, cooked lentils, or even roasted vegetables.
- Rice & Grains: White rice, brown rice, quinoa, farro, or even cauliflower rice all make a hearty base. Stirring in lime zest and fresh cilantro brightens any grain.
- Taco Seasoning: Use store-bought seasoning for convenience, or make your own blend (see recipe above) for fresher flavor and customizable spice levels.
- Meal Prep Friendly: Cook the taco meat and rice ahead of time and store separately. Assemble bowls just before serving for best flavor and texture.
- Freezing: The taco meat freezes well-store in an airtight container for up to 3 months. Reheat and serve over freshly cooked rice or grains.
- Toppings: Keep toppings flexible. Try fresh pico de gallo, avocado or guacamole, shredded cheese, jalapeños, Greek yogurt or sour cream, or even a drizzle of hot sauce.
- Quick Tip: For a flavor boost, lightly char the corn or peppers before adding them to your bowl.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’m in love with this simple recipe when life gets busy and I need a dinner option that will please the entire family. This is always an excellent choice!