Easy Spicy Chicken Rice Bowl
Spicy taco-seasoned chicken over rice with black beans, corn, cheddar and fresh toppings. A quick, make-ahead bowl that is perfect for weeknight dinners and meal-prep lunches.
Equipment
- Skillet
- 9-inch pie dish
- Spatula
- Vegetable Dicer
Ingredients
- 1 pound boneless chicken breast cut into bite-size pieces
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 2 cups cooked rice
- 1 cup cooked black beans drained
- 1 cup cooked corn
- 1 cup shredded cheddar cheese
- 1 tablespoon salsa plus more for serving
Toppings
- 1/4 cup fresh cilantro chopped
- 1 medium tomato diced
- 1/4 red onion diced
- jalapeños, olives, sour cream or avocado optional
Instructions
- Rinse the chicken under cold water, pat it dry, and cut it into bite-size pieces. Season with salt and pepper.
- Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 6 to 8 minutes, stirring occasionally, until browned and cooked through (165°F).
- Season. Sprinkle the taco seasoning over the chicken and toss for about 1 minute until evenly coated. Set aside.
- Build the bowls. Divide the rice among 4 bowls, then layer the black beans, corn and cheese.
- Top and serve. Add the cilantro, tomato, red onion and chicken, then finish with salsa and any optional toppings you love.
Notes
Meal prep: store the chicken, rice and toppings in separate containers for up to 4 days and assemble when ready to eat.