Taco Chicken Bowls Food
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
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
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
LOADED CHICKEN TACO BOWLS
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
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
TACO CHICKEN BOWLS
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
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.
SLOW COOKER CHICKEN TACO BOWLS
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
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
COPYCAT TACO BELL CHICKEN ENCHILADA BOWL
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
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!
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- Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl" (see Tips). 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. Repeat with the remaining 4 tortillas.
- Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
- Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.
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- 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).
- Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.
- After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.
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