Description
These Spicy Chicken Taco Bowls are a vibrant, flavorful meal perfect for busy weeknights. Tender chicken breasts marinated in Southwest seasoning and garlic powder, seared to perfection, served over fluffy jasmine rice, and topped with a zesty mix of corn, black beans, red onion, bell pepper, and creamy avocado. A spicy lime yogurt sauce adds a refreshing kick to unify the flavors in every bite.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts (cut in half lengthwise, yielding 4 thinner pieces)
- 3 teaspoons Southwest seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
Rice
- 1 cup uncooked jasmine rice
Sauce
- 1/2 cup Greek yogurt
- 1/2 tablespoon lime juice (or to taste)
- 1/2 tablespoon sriracha sauce
- 1 clove garlic (minced)
Toppings
- 1 (12 fluid ounces) can corn (drained)
- 1 (19 fluid ounces) can black beans (drained and rinsed)
- 1/4 medium red onion (chopped)
- 1/2 red bell pepper (chopped)
- 1 avocado (chopped)
- Juice of 1/2 lime
- 1 tablespoon olive oil
- Small handful cilantro (chopped)
Instructions
- Marinate Chicken: Cut chicken breasts lengthwise to create four thinner pieces. Place chicken in a large Ziploc bag, add Southwest seasoning, garlic powder, and olive oil. Seal and toss to coat evenly. Marinate while preparing other ingredients. Refrigerate if marinating longer than 10-15 minutes.
- Cook Rice: Prepare jasmine rice according to package instructions, ensuring fluffy, tender grains.
- Prepare Sauce: In a small bowl, mix Greek yogurt, lime juice, sriracha sauce, and minced garlic until smooth. Set aside to allow flavors to meld.
- Mix Toppings: Combine drained corn, rinsed black beans, chopped red onion, chopped red bell pepper, avocado, lime juice, olive oil, and cilantro in a bowl. Toss gently to combine, then set aside.
- Cook Chicken: Remove chicken from marinade and heat a large skillet over medium-high heat. Add chicken pieces and sear for 4 minutes on each side until golden brown. Lower heat to medium-low, cover skillet, and cook a few more minutes until chicken is cooked through; timing varies depending on thickness.
- Assemble Bowls: Spoon cooked rice into bowls, top with tossed vegetable mixture. Slice cooked chicken and layer atop the bowls. Drizzle with prepared spicy lime yogurt sauce to finish. Serve immediately.
Notes
- To save time, marinate chicken for at least 15 minutes or up to a few hours in the fridge for deeper flavor.
- Jasmine rice can be substituted with brown rice or cauliflower rice for a healthier alternative.
- Adjust sriracha quantity in the sauce for preferred spice level.
- Leftover chicken and toppings can be stored separately in airtight containers for up to 3 days.
- For a gluten-free version, ensure Southwest seasoning does not contain gluten.
