Taco Chicken Bowls Recipes

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CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE



Chicken Taco Bowls with Pinto Beans and Rice image

Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 25m

Yield 6

Number Of Ingredients 8

6 (8 inch) flour tortillas
1 (18 ounce) package cooked chicken breast strips
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Pinto Beans & Rice
2 cups prepared pico de gallo
½ cup shredded Mexican blend cheese
1 avocado - peeled, pitted and sliced
2 jalapeno peppers, thinly sliced
½ cup avocado ranch dressing, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
  • Prepare chicken strips according to package directions.
  • Prepare rice according to package directions.
  • Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g

TACO CHICKEN BOWLS



Taco Chicken Bowls image

The original recipe is from the blogsite Budget Bytes. See below an alternate method to cook in the oven.

Provided by gailanng

Categories     One Dish Meal

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs chicken breasts
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, drained
8 ounces frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and pepper
1/4 cup water
2 cups dry rice
8 ounces shredded cheddar cheese
5 green onions, diced for garnish
1/2 bunch cilantro (to garnish)

Steps:

  • Add all ingredients from the "base" to the slow cooker along with 1/4 cup of water. Stir to combine making sure the chicken is covered with the mixture. Secure the lid of the slow cooker and cook on low for 8 hours.
  • Near the end of the cooking time, cook the two cups of rice according to the package directions
  • After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, green onions and fresh cilantro.
  • ALTERNATE METHOD:.
  • Combine all ingredients from the "base" list to a glass casserole dish, sprayed with cooking spray. Cover chicken breasts in mixture and bake at 425 degrees for 30-40 minute or until chicken is thoroughly cooked. Remove chicken to a cutting board when cook time is up and shred with two forks. Return shredded chicken to casserole dish and combine with other cooked ingredients. Serve by spooning cooked rice into a bowl and topping with chicken mixture. Garnish with shredded cheese, green onions and cilantro.

COPYCAT TACO BELL CHICKEN ENCHILADA BOWL



Copycat Taco Bell Chicken Enchilada Bowl image

I love to order this when going to taco bell. I requested this the other day and was told they dont offer it anymore. I was feeling in the mood for a saucy savory mexican type meal and came up with my version of it and tasted just like the real thing. It's basically a layer of beans,spanish rice,chicken,enchilada sauce,cheese,sour cream and green onions ..and oh so good!

Provided by chef FIFI

Categories     Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

1 cup cooked chicken breast
5 tablespoons refried beans
1 cup cooked rice
3 -4 tablespoons enchilada sauce (I prefer pace brand)
1 tablespoon taco seasoning
4 tablespoons enchilada sauce
1/2 cup of shredded cheese
1 tablespoon green onion
1/2-1 tablespoon sour cream

Steps:

  • Lightly season and cube chicken and cook in a medium pan with a little bit of water,olive oil, and taco seasoning.
  • Add 3-4 Tbsp of enchilada sauce to cooked rice and mix well.
  • Layer in a salad bowl (or similiar) in this order.
  • Refried beans on bottom layer,next a layer of rice,chicken, enchilada sauce, green onions, cheese.
  • Then microwave for about 2 to 3 minutes.
  • Top with sour cream.
  • This recipe can be tripled and made in a 8x8 pan to make more servings.
  • Hot peppers and tomatoes and lettuce can be added within the layers.
  • Enjoy!

LOADED CHICKEN TACO BOWLS



Loaded Chicken Taco Bowls image

Turn any day into a fiesta day with our Loaded Chicken Taco Bowls. Loaded Chicken Taco Bowls are literally loaded with great tasting ingredients.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 9

6 flour tortillas (6 inch), warmed
1 cup cooked long-grain white rice
1/2 cup rinsed canned black beans
1 cup shredded cooked chicken
3/4 cup salsa
1 cup KRAFT Cheddar & Asadero Cheese Expertly Paired for Tacos
1/2 cup chopped tomatoes
1/4 cup sour cream
1 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 375°F.
  • Place 2 (12-cup) muffin pans upside-down on work surface. Press 3 warmed tortillas into spaces between muffin cups in each pan to make bowls.
  • Bake 10 min. or until lightly browned; cool slightly.
  • Fill tortilla bowls with remaining ingredients just before serving.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 680 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 2 g, Protein 15 g

GRILLED CHICKEN TACO BOWLS



Grilled Chicken Taco Bowls image

These easy weeknight grilled chicken bowls with black bean salsa and zipped-up ranch dressing can feed your family fast!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

1 can (10 oz) diced tomatoes and green chilies, drained
1 can (15 oz) black beans, drained, rinsed
2 medium green onions, thinly sliced (2 tablespoons)
1 package (10.9 oz) Old El Paso™ Soft Flour Tortilla Bowl Dinner Kit
1/4 cup ranch dressing
1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts
1/3 cup shredded Cheddar cheese
1 medium avocado, pitted, peeled and cubed
2 tablespoons chopped fresh cilantro
Lime wedges, if desired

Steps:

  • Heat gas or charcoal grill. In medium bowl, stir tomatoes, black beans and green onions; set aside. In small bowl, stir 1/4 cup of the taco sauce (from dinner kit) and ranch dressing until well blended; set aside.
  • Brush oil on chicken breasts; sprinkle with 2 tablespoons of the seasoning mix (from dinner kit), and coat on all sides. Place chicken on direct heat of grill over medium heat. Cover grill; cook 12 to 15 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (165°F). Brush chicken with 2 tablespoons of taco sauce (from dinner kit) during last 2 minutes of cooking. Remove from grill, and cut into cubes.
  • Meanwhile, heat tortillas (from dinner kit) as directed on package. To serve, spoon grilled chicken and salsa into tortillas. Top with cheese, taco ranch dressing, avocado and cilantro. Garnish with lime.

Nutrition Facts : Calories 670, Carbohydrate 55 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 12 g, Protein 45 g, SaturatedFat 8 g, ServingSize 2 Taco Bowls, Sodium 1400 mg, Sugar 1 g, TransFat 0 g

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY



Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Line a baking sheet with foil.
  • Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  • Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  • Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
  • Top each chicken breast with a generous pour of salsa.
  • Bake in a preheated oven for 25 minutes.
  • Rest chicken for 10 minutes, before slicing into strips.
  • Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  • Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams

SLOW COOKER CHICKEN TACO BOWLS



Slow Cooker Chicken Taco Bowls image

Make taco night easy night with these slow cooker chicken taco bowls! Made naturally gluten free with homemade low-sodium taco seasoning and layered with fresh vegetables, this low-calorie dinner is one everyone will love, especially the cook! Assemble bowls, add optional toppings, and devour!

Provided by Megan Olson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h50m

Yield 6

Number Of Ingredients 11

1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon paprika
4 skinless, boneless chicken breasts
1 green bell pepper, cut into long slices
1 red bell pepper, cut into long slices
salt and ground black pepper to taste
2 cups low-sodium chicken broth
2 (15 ounce) cans black beans, rinsed

Steps:

  • Combine onion powder, cumin, oregano, chili powder, and paprika together in a bowl to create taco seasoning.
  • Place chicken breasts in the bottom of a slow cooker. Add green bell pepper, red bell pepper, salt, pepper, and taco seasoning. Pour in broth, ensuring chicken is just covered in liquid.
  • Set slow cooker to Low; cook for 6 hours.
  • Break up chicken breasts with a wooden spoon. Add beans; cook on Low for 30 minutes more.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 27.3 g, Cholesterol 44.4 mg, Fat 2.6 g, Fiber 10.9 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 649.8 mg, Sugar 2 g

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chicken-taco-bowls-recipe-eatingwell image
2018-01-30 Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. …
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Servings 6
Calories 725 per serving
  • Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add 1/4 cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).
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MINI CHICKEN TACO BOWLS | PERDUE®
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MINI CHICKEN TACO BOWLS - EASY MEXICAN RECIPES - OLD EL PASO
Bake or microwave nuggets as directed on package. Cut each nugget in half. Heat bowls as directed on package. Meanwhile, in medium bowl, mix mayonnaise and taco seasoning mix; stir in coleslaw mix. Fill each warmed bowl with heaping tablespoon coleslaw, 3 cut pieces of chicken and 1 tablespoon cheese. Drizzle with barbecue sauce.
From oldelpaso.com


CROCKPOT CHICKEN TACO BOWLS - FIT FOODIE FINDS
2019-04-11 Place your chicken breasts and minced garlic in a large slow cooker and set to high. Cook for 3.5 to 4 hours, or until the chicken is no longer pink inside. After the chicken is cooked, remove it from your crockpot and use two forks to shred it. Then place the shredded chicken back in the crockpot (keep the liquid that is in there).
From fitfoodiefinds.com


EASY CHICKEN TACO BOWLS - WITH PEANUT BUTTER ON TOP
These Easy Chicken Taco Bowls are simple, healthy, and absolutely delicious! If you’re looking to enjoy Taco Tuesday on a lighter note and in 30 minutes, then this is the recipe for you. Tender, juicy chicken, Avocado Corn Salsa , and black beans served over brown rice and drizzled in a Creamy Cilantro Lime Sauce .
From withpeanutbutterontop.com


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