Description
These Smoky Roasted Chicken Taco Bowls are a quick, flavorful dinner option packed with seasoned roasted chicken, rice, black beans, corn, and fresh toppings. They’re customizable, comforting, and perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 4 cups cooked rice (brown or white)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup salsa
- 1/2 cup chopped fresh cilantro
- Optional toppings: avocado slices, shredded cheese, sour cream, lime wedges
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, cayenne (if using), salt, and pepper into a paste.
- Add chicken to the bowl and coat well with the spice mixture.
- Spread chicken on a baking sheet and roast for 20–25 minutes, until cooked through.
- Let chicken rest for 5 minutes, then shred or dice.
- Warm the rice and divide among four bowls.
- Top each with chicken, black beans, corn, and salsa.
- Sprinkle with cilantro and add optional toppings as desired. Serve warm.
Notes
- Use chicken thighs for extra juiciness and flavor.
- Swap rice for cauliflower rice or greens for a low-carb option.
- Roast bell peppers or add fire-roasted tomatoes for variety.
- Rotisserie chicken can be substituted for even faster prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 115mg
