By Marie Muccio
Love tacos? Then you will love these chicken taco bowls. So easy to prepare, these taco bowls are vibrant, healthy and delicious. Just like a deconstructed taco.
In an attempt to eat better I started making these bowls and now they have become my new obsession. You will quickly see why I love these taco bowls so much. It’s everything we love about tacos whilst being packed with vitamins, nutrients and protein. Eating healthy never tasted so good and the kids will love it.
The taco bowls are packed with chicken, rice, beans, spinach, tomato, cucumber and tomato. Then topped with avocado, Greek yoghurt and corn chips for the Ultimate CRUNCH!!!
This recipe also works well with shredded beef or pork. The beans and yoghurt provide a good source of protein so this recipe is easily adaptable for gluten free, vegan, vegetarian and dairy free.
No need to wait for taco Tuesday to try this one. Grab your ingredients and try this now!
- 500 g chicken thighs
- 1 tbsp olive oil
- 1 tbs tomato paste
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ garlic powder
- 1 cup cooked rice
- 2 handfuls baby spinach leaves
- 1 tomato diced
- 1 cucumber diced
- 1 cup red kidney beans canned or fresh cooked beans
- 1 handful corn chips
- ½ avocado crushed
- Sour cream or Greek natural yoghurt
Preheat oven to 200°
Combine salt, chilli powder, oregano, cumin, coriander, paprika, onion and garlic powder in a small bowl.
Place chicken in an oven dish and top with the olive oil, tomato paste and spice mix. Rub into the chicken until its evenly coated.
Place in the oven and cook for 30 minutes until the chicken is browned and cooked through. Let the chicken rest for 5 minutes before slicing with a sharp knife. Return the chicken to the pan with all the juices until you’re ready to assemble your bowls.
To assemble, place half cup of cooked rice in each bowl and top with a handful of spinach leaves. Add the sliced chicken and some of the juices then evenly divide the tomato, cucumber and beans.
Finish off with the avocado, corn chips and a big dollop of sour cream or natural yoghurt.
Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and loving granddaughter – inspiring you to get excited about food!
For many more family favourite recipes check out my food blog at mrsfoodiemumma.com. You can also follow along on FB and IG @mrsfoodiemumma