These Chicken Taco Rice Bowls are made with seasoned chicken thighs, quick black beans, rice, pico de gallo, and avocado for an easy, high-protein, fiber-rich dinner that’s perfect for weeknights or meal prep.
Chicken Taco Rice Bowls
If you’re like me and trying to get more protein and fiber in a meal, you’ll love these Chicken Taco Bowls! One of my simple build-a-bowl dinners that check all the boxes: flavorful, filling, and weeknight-friendly. Juicy boneless chicken thighs are paired with my black beans, fluffy rice, fresh pico de gallo, and creamy avocado for a meal that delivers over 45 grams protein and 9 grams of fiber in about 30 minutes.
Why This Recipe Works
I love bowls like this because everything can be prepped ahead of time and mixed and matched, making them perfect for busy nights or meal prep. It’s the kind of dinner my whole family enjoys, the black beans are so good!
- Family-friendly: Set out all the ingredients and let your family assemble their own bowls however they wish.
- Taco Tuesday: A fun twist instead of eating in taco shells.
- Meal prep: Perfect for packing in containers to take on the go.
- Balanced meal: These high-protein chicken taco bowls contain 45.5 grams of protein per serving, and over 9 grams of fiber!
- Customizable for different diets: This dish is naturally dairy- and gluten- free and high in protein. I’ve also included suggestions for making it low- carb and vegetarian/vegan.
Ingredients You’ll Need
Here’s everything you need to make this easy chicken taco rice bowl recipe. See the recipe card below for the exact measurements.
Black Bean Ingredients
- Aromatics: Onion, red bell pepper, garlic
- Cilantro: A classic Latin herb that adds freshness.
- Canned Black Beans: No need to rinse or drain them. The liquid helps thicken the beans while they simmer.
- Water: Add a little water so the beans can simmer.
- Seasoning: Cumin, bay leaf, and kosher salt
Taco Bowl Ingredients
- Limes: Squeeze fresh lime juice over the chicken, then slice the remaining lime to serve with the rice bowls.
- Boneless, Skinless Chicken Thighs: Trim off the fat with kitchen scissors.
- Homemade Taco Seasoning is easy to make at home with common spices you probably already have on hand. It only takes a few minutes and lets you control the salt content, but you can use a premade mix if you prefer.
- White Rice: Use plain white rice or jazz it up with my cilantro lime rice. You can also use frozen rice or microwavable pouches to save time.
- Pico de Gallo is another one that’s super simple to make at home, but if you’re in a rush, buy it premade at the supermarket.
- Avocado: Slice or dice a ripe avocado for a creamy addition.
How to Make Chicken Taco Rice Bowls
If you want to knock out some of the prep the day before, cook the black beans and rice, and trim the chicken thighs. While the chicken cooks, make the pico and slice the avocado. See the recipe card at the bottom for printable directions.
- Make the black beans: Sauté the onions, bell peppers, garlic, and cilantro in a large skillet until soft. Add the remaining black bean ingredients. Bring to a boil, then simmer for 15 minutes until thickened. Remove from the heat and discard the bay leaf.
- Season the chicken: Drizzle the thighs with lime juice, then sprinkle with taco seasoning.
- Cook the chicken on a hot grill pan or in a cast-iron skillet. It should take about 7 to 8 minutes per side, but you can check that the thighs are done with an instant-read thermometer. Once it reaches 165°F, transfer the chicken to a plate. Let it rest for 5 to 10 minutes before slicing.
- Assemble the taco bowls: Divide the rice and beans among four bowls, then top each with chicken, pico, avocado, cilantro, and lime wedges.
Variations
- Protein options: Replace chicken thighs with chicken breasts, ground chicken or turkey, or steak.
- Vegan and vegetarian taco bowl: Omit the chicken and serve with extra beans, or add other vegetables, such as sliced cucumbers, sautéed corn, or mushrooms.
- Hate cilantro? Leave it out!
- Make it spicy: Add diced jalapeños or chipotle in adobo sauce to the black beans. Top your bowl with jalapeños or a drizzle of hot sauce.
- Swap white rice for brown rice or quinoa if you prefer.
- Reduce the carbs: You can make this chicken taco bowl with no rice. Substitute romaine lettuce or cauliflower rice, or double the beans for a protein and fiber boost.
- Avocado: Use guacamole instead of sliced avocado.
- Pico de gallo: If you don’t want to make pico, you can use sliced cherry tomatoes or even jarred salsa.
- Topping Ideas: Finish your bowl with cheddar, Monterey Jack, or cotija, or a spoonful of Greek yogurt or sour cream. Homemade avocado crema would also be delicious.
Meal Prep and Storage
You can double this taco rice bowl recipe to have leftovers, which will last up to 4 days in the refrigerator. Here’s how to pack them if you’re taking them to school or work.
- Store the chicken, rice, and beans in 2-cup glass containers, and store the pico de gallo in smaller containers.
- Microwave the chicken mixture for about a minute until warm.
- Top with pico, and slice the avocado.
If you’re serving them for dinner, you can put everything in one large container or divide the chicken, beans, and rice into individual containers. You can also freeze it for up to 3 months and add the pico and avocado before serving.
More High-Protein Bowls You’ll Love
For more healthy dinner ideas, check out these five delicious high-protein bowl recipes to inspire your next meal!
Yield: servings
Serving Size: 1 bowl
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Add oil to a large deep skillet or medium pot with the onions, pepper, garlic and cilantro, and saute until soft, about 3 to 5 minutes. Add the beans, water, cumin, salt and bay leaf, and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally until thickened. Remove from heat, and discard bay leaf.
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While the beans start to cook, heat a large grill pan or cast iron skillet over medium heat and spray with oil. In a bowl, add lime juice to the chicken then season with taco seasoning. Cook the chicken 7 to 8 minutes on each side, until cooked through in the center. Slice and keep together.
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Divide the rice and beans in four bowls, top with chicken, pico de gallo and serve with avocado, cilantro and lime wedges.
Last Step:
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Serving: 1 bowl, Calories: 550 kcal, Carbohydrates: 66.5 g, Protein: 45.5 g, Fat: 10.5 g, Saturated Fat: 2.5 g, Cholesterol: 161.5 mg, Sodium: 1110 mg, Fiber: 9.5 g, Sugar: 4.5 g
