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30 Min Chicken Taco Bowls For Easy Dinners
Youssef Hb

30 Min Chicken Taco Bowls

A nutritious, flavor-packed meal that perfectly fits into a busy weeknight schedule. These balanced bowls feature seasoned chicken thighs, aromatic black beans, and fresh toppings, providing a satisfying dinner that rivals any takeout option. This efficient one-pot style recipe ensures minimal cleanup while delivering bold, authentic Mexican-inspired flavors in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 tsp Olive Oil
  • 1/4 cup Minced Onion
  • 1/2 cup Diced Red Bell Pepper
  • 3 cloves Garlic, minced
  • 3 tbsp Cilantro, divided
  • 15 oz can Black Beans
  • 1/4 cup Water
  • 1/2 tsp Cumin
  • 1 Bay Leaf
  • 20 oz Chicken Thighs, trimmed
  • 2.5 tbsp Taco Seasoning
  • 3 cups Pre-cooked White Rice
  • 1/2 cup Pico de Gallo
  • 4 oz Avocado, sliced

Method
 

  1. Heat olive oil in a large deep skillet or pot over medium heat.
  2. Add minced onion and bell pepper, sautéing until softened.
  3. Stir in garlic, black beans (with liquid), water, cumin, and bay leaf.
  4. Bring to a simmer and let cook for 10-15 minutes, stirring in half of the cilantro at the end.
  5. While beans simmer, season chicken thighs with the taco seasoning.
  6. In a separate pan, grill or sear the chicken until cooked through and slightly charred.
  7. Assemble bowls by layering white rice, the seasoned bean mixture, and sliced chicken.
  8. Top with fresh pico de gallo, remaining cilantro, and sliced avocado before serving.

Notes

Use salt-free taco seasoning to better control the sodium levels. If you prefer higher heat, substitute avocado oil for the olive oil. Remove the bay leaf before serving. Serve with lime wedges for an extra burst of freshness.