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A plate with rice, ground meat, corn, beans, diced tomatoes, shredded cheese, sour cream, cilantro, and lime wedges—perfect for Taco Bowls. A bowl of tomatoes and tortilla chips are on the side.
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Easy Chicken Taco Bowls Recipe

Easy Chicken Taco Bowls made with seasoned ground chicken, rice, beans, and fresh toppings. A quick, customizable dinner perfect for weeknights or meal prep.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 246kcal
Author: Stephanie Wilson

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

  1. Protein Options: This recipe works with ground chicken, turkey, or beef. For a vegetarian version, substitute extra beans, cooked lentils, or even roasted vegetables.
  2. 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.
  3. Taco Seasoning: Use store-bought seasoning for convenience, or make your own blend (see recipe above) for fresher flavor and customizable spice levels.
  4. 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.
  5. 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.
  6. 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.
  7. Quick Tip: For a flavor boost, lightly char the corn or peppers before adding them to your bowl.

Nutrition

Calories: 246kcal | Carbohydrates: 16g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 178mg | Potassium: 853mg | Fiber: 3g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 2mg