Easy Healthy Chicken Taco Bowl

Name: Easy Healthy Chicken Taco Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, diced; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 2 cups cooked brown rice or quinoa; 1 cup black beans, rinsed; 1 cup corn, frozen or fresh; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1 cup chopped lettuce; 1 lime, juiced; Fresh cilantro, for garnish

Highlighted under: Healthy Home Meals

I love whipping up an Easy Healthy Chicken Taco Bowl during busy weeknights when I need a quick and satisfying meal. This dish comes together in no time and is packed with colorful vegetables, lean protein, and mouthwatering flavors. It’s one of those versatile recipes that I can easily customize based on what I have on hand, ensuring that no two taco bowls are ever the same. Plus, it’s a great way to sneak in some healthy ingredients without sacrificing taste!

Created by

Harriet Mason

Last updated on 2026-02-28T10:57:41.300Z

When I first tried making a chicken taco bowl at home, I was amazed by how simple yet delicious it turned out. I used grilled chicken breast, fresh vegetables, and a zesty lime dressing to really enhance the flavors. By marinating the chicken beforehand, it became incredibly tender and juicy, making each bite a delight!

What’s more, this recipe is incredibly versatile. I often switch up the toppings, adding avocado, jalapeños, or even corn depending on what I have. The key is to balance flavors and textures, which keeps it interesting and delicious every time!

Why You'll Love This Recipe
Loaded with fresh flavors and textures
Customizable to suit your taste buds
Quick and easy to prepare, perfect for weeknights

Ingredient Insights

The chicken breast is the star of this Easy Healthy Chicken Taco Bowl, offering lean protein that keeps you satisfied. Use skinless, boneless chicken for a healthier option, and consider marinating it for longer than 10 minutes if you have the time. This enhances the flavor, making each bite even more succulent and delicious.

Choosing between brown rice and quinoa can elevate the nutritional profile of your taco bowl. Quinoa is a complete protein, containing all nine essential amino acids, while brown rice offers a hearty, chewy texture. If you're looking to create a gluten-free version, opt for quinoa or even cauliflower rice as a base to lower the carb count.

Customizing Your Bowl

One of the joys of this recipe is its versatility. Feel free to mix and match vegetables based on what’s in your fridge. Bell peppers, diced onions, or jalapeños can add additional flavor and crunch. If you're working with kids or picky eaters, serving vegetables on the side allows them to choose their toppings.

For those wanting a spicy kick, try adding some diced jalapeños or a sprinkle of cayenne pepper to the chicken marinade. You could also substitute some of the black beans for pinto beans or even lentils for a plant-based protein twist. This adaptability means each taco bowl can cater to different tastes and dietary needs.

Storage and Reheating Tips

If you happen to have leftovers, store each component separately in airtight containers to maintain freshness. Cooked chicken will stay good in the fridge for about 3-4 days, while rice or quinoa can last up to a week. This allows you to quickly assemble a taco bowl for lunch or dinner throughout the week, minimizing prep time.

Reheating is simple: use a microwave for a quick warm-up, or place the chicken and rice in a skillet over low heat. To keep everything moist, sprinkle a little water over the rice and cover the pan, allowing it to steam gently. This prevents dryness and keeps your taco bowl lively and full of flavor.

Ingredients

For the Chicken

1 lb chicken breast, diced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste

For the Bowl

2 cups cooked brown rice or quinoa
1 cup black beans, rinsed
1 cup corn, frozen or fresh
1 cup cherry tomatoes, halved
1 avocado, diced
1 cup chopped lettuce
1 lime, juiced
Fresh cilantro, for garnish

Instructions

Prepare the Chicken

In a bowl, combine the diced chicken, olive oil, chili powder, cumin, salt, and pepper. Mix well and let it marinate for 10 minutes.

Cook the Chicken

In a skillet over medium heat, cook the marinated chicken for about 8-10 minutes until it's fully cooked. Remove from heat and set aside.

Assemble the Taco Bowls

In bowls, layer the cooked rice or quinoa, black beans, corn, cooked chicken, cherry tomatoes, and lettuce.

Add Avocado and Dressing

Top each bowl with diced avocado and drizzle with lime juice. Garnish with fresh cilantro.

Pro Tips

Feel free to swap out the proteins with tofu or beef for different flavor profiles. Adding some diced jalapeños can give a nice kick, while a sprinkle of cheese can add richness!

Serving Suggestions

For a complete meal experience, consider pairing your chicken taco bowl with a side of tortilla chips and salsa. The crunch of the chips complements the softness of the bowl while adding a fun texture. Alternatively, serve a light avocado lime dressing on the side for drizzling over the top, which enhances the freshness.

If you're hosting a gathering, set up a taco bowl station. Prepare all the ingredients separately and let guests assemble their bowls. This not only adds an interactive element but also allows everyone to customize their dish to their liking, ensuring they enjoy every bite.

Scale It Up

Cooking for a crowd? This recipe easily scales up. Simply double or triple the quantity of chicken, rice, and toppings, adjusting the seasoning as necessary. Make sure to use a large skillet if you’re frying more chicken at once to ensure even cooking, ideally in batches to prevent steaming.

If you're preparing for meal prep, you can cook several servings of chicken and freeze them in individual portions. When you’re ready to eat, thaw in the fridge overnight and reheat as mentioned earlier. This ensures that you’ll have nutritious and flavorful meals ready to go at any time.

Questions About Recipes

→ Can I make the chicken taco bowl ahead of time?

Yes, you can prepare all the ingredients in advance and store them separately in the refrigerator. Just assemble when ready to serve.

→ Can I use other grains instead of rice or quinoa?

Absolutely! You can use couscous, farro, or even lettuce wraps to keep it lighter.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat completely before serving.

→ Is this recipe gluten-free?

Yes, as long as you ensure your tortillas and any additives are gluten-free, this recipe can be enjoyed by those with gluten sensitivities.