Tangy Lime Chicken Taco Rice Bowl
This Tangy Lime Chicken Taco Rice Bowl combines seasoned ground chicken with fresh toppings and zesty cilantro-lime rice for a quick and flavorful meal. It's an easy-to-assemble dish perfect for a weeknight dinner.
Equipment
- Large skillet
- Cutting board
- Knife
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb ground chicken (or ground turkey)
- 1 packet (1 oz) taco seasoning
- ¾ cup water
- 2 cups cooked cilantro-lime rice
Toppings & Garnish
- 1 cup shredded romaine lettuce
- 1 cup diced cherry tomatoes
- ½ cup shredded Monterey Jack cheese
- ½ cup corn (canned, drained)
- ½ cup black beans, rinsed and drained
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
- ¼ cup plain Greek yogurt
- ½ cup salsa verde
- ½ avocado, diced
- 2 tablespoons fresh lime juice
- Lime wedges for serving
Instructions
Instructions
- Cook rice according to package directions, then stir in 2 tablespoons fresh lime juice and ¼ cup chopped fresh cilantro.
- Heat olive oil in a large skillet over medium-high heat, then cook ground chicken for 6-8 minutes until browned and no pink remains, draining any excess grease.
- Stir in taco seasoning and ¾ cup water with the chicken; simmer on low heat for 3-5 minutes until the sauce thickens and flavors meld.
- While chicken simmers, prepare all toppings: shred lettuce, dice cherry tomatoes, rinse beans, drain corn, dice avocado, and chop red onion.
- Assemble bowls by starting with a generous portion of cilantro-lime rice.
- Spoon seasoned taco chicken over the rice, then arrange toppings around the meat; serve with Greek yogurt, salsa verde, and fresh lime wedges.
Notes
For a spicier kick, add a pinch of cayenne pepper to the chicken or use a spicy taco seasoning. Feel free to customize toppings based on your preference; sliced jalapeños or a sprinkle of cotija cheese would also be delicious additions. This recipe is also great for meal prepping; simply store components separately and assemble when ready to eat.