📖 Instructions

1. Prepare the Chicken: In a medium bowl, combine 1.5 pounds of boneless, skinless chicken breasts (cut into 1-inch cubes) with 2 tablespoons of taco seasoning. Ensure the chicken is evenly coated. If you're feeling fancy, you can use a homemade taco seasoning blend – it really takes things to the next level. I find that using chicken thighs adds even more flavour. One time I used chicken tenders by accident, and it tasted almost the same. If you're short on time, just buy pre-seasoned chicken!
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until cooked through and no longer pink inside. Stir occasionally to ensure even cooking. The chicken should be nicely browned and have a slightly crispy texture. Be careful not to overcrowd the pan, or the chicken will steam instead of brown. If you're using a smaller skillet, cook the chicken in batches.
3. Cook the Rice: While the chicken is cooking, prepare the rice according to package directions. I usually opt for brown rice to add some extra fiber. You can also use white rice, quinoa, or even cauliflower rice for a lower-carb option. Sometimes, I'll throw in a bay leaf while the rice is cooking for extra flavor. I also sometimes substitute it with quinoa, which gives a nutty taste to the dish.
4. Prepare the Black Beans: Drain and rinse one 15-ounce can of black beans. This removes excess sodium and makes them easier to digest. I like to add a squeeze of lime juice and a pinch of cumin to the beans for extra flavor. If you're using dried beans, make sure to soak them overnight before cooking. You can even try different types of beans, such as pinto beans or kidney beans.
5. Chop the Vegetables: Chop one bell pepper (any color), half of a red onion, and one cup of cherry tomatoes. These will add color, flavor, and nutrients to your bowls. Feel free to add any other vegetables you like, such as corn, zucchini, or avocado. The more veggies, the better! I've even been known to sneak in some spinach or kale.
6. Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top with the cooked chicken, black beans, chopped vegetables, and any other desired toppings, such as salsa, guacamole, sour cream, shredded cheese, or chopped cilantro. Get creative and make each bowl your own! I love adding a dollop of Greek yogurt instead of sour cream for a healthier option. I remember one time I accidentally added cottage cheese and it was still delicious!
7. Serve Immediately: Enjoy your delicious and healthy chicken taco bowls right away! These are best served fresh, but leftovers can be stored in the refrigerator for up to 3 days. When reheating, you might want to add a splash of water to keep the rice from drying out. Sometimes I like to add hot sauce to give it a nice kick!