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Healthy Chicken Veggie Taco Bowls

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A quick and easy recipe combining juicy chicken, roasted veggies, and wholesome ingredients for a fresh, flavorful, and healthy taco bowl perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil (for chicken)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, diced
  • 1 cup zucchini, sliced
  • 1/2 cup red onion, thinly sliced
  • 1 tablespoon olive oil (for veggies)
  • Salt and pepper to taste
  • 2 cups cooked brown rice or quinoa
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced or diced
  • Optional: shredded cheese, Greek yogurt or sour cream for topping
  • Optional hot sauce or salsa for extra kick

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, toss cherry tomatoes, bell peppers, zucchini, and red onion with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet.
  3. Roast veggies in the oven for 20-25 minutes until tender and lightly browned, stirring halfway through.
  4. While veggies roast, marinate chicken by combining olive oil, chili powder, cumin, smoked paprika, salt, pepper, and lime juice in a bowl. Add chicken breasts and coat well. Let sit for 10 minutes.
  5. Heat a skillet over medium-high heat. Cook chicken breasts 5-7 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice thinly.
  6. Warm cooked brown rice or quinoa in microwave or on stovetop.
  7. Assemble bowls by layering rice or quinoa, roasted veggies, black beans, sliced chicken, avocado slices, and fresh cilantro. Add optional cheese, Greek yogurt, or salsa if desired.
  8. Squeeze extra lime juice over the bowl and add hot sauce to taste.

Notes

Marinate chicken for at least 10 minutes for best flavor; up to an hour if time allows. Avoid overcrowding pan or baking sheet to ensure proper browning. Use fresh lime juice for brightness. Rest chicken before slicing to keep it juicy. Broil veggies 1-2 minutes at the end for extra crispiness if desired.

Nutrition

Keywords: healthy, chicken, veggie, taco bowls, quick, easy, weeknight dinner, gluten-free, dairy-free option

Find it online: https://chrisfeasts.com/healthy-chicken-veggie-taco-bowls-easy-recipe-for-fresh-flavorful-meals/