These easy Chicken Taco Bowls are loaded with grilled chicken breasts, salsa, black beans, tomatoes, and guacamole.
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: Cinco de Mayo
1lbBoneless Skinless Chicken Breast
2Large Flour Tortillas
115 ozCan Whole Black Beans or Pinto Beans
20Cherry Tomatoes, sliced in half
4tbsp¡Yo Quiero!™️ Guacamole (Original or Spicy)
4tbsp¡Yo Quiero!™️ Salsa (Medium or Mild)
1cupBrown Rice or White Rice
Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.
Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until the juice of chicken is clear when the center of the thickest part is cut (at least 165° F). Let stand 5 minutes; cut into cubes.
To create the taco bowls use two small, oven-safe bowls, turn them upside down, lay a large tortilla over the bowl, then cover with a slightly bigger bowl so the tortilla maintains its shape and bake on 350° F for 5 minutes, or until a crisp consistency is achieved.
Place one cup of rice and 1 cup of water into a medium pot. Bring the rice to a boil then cover and turn down the heat to low for 20 minutes.
Place the beans in a small pot and simmer on medium heat for 5 minutes.
Place half a cup of rice into the bottom of the bowl then layer on the beans, tomatoes, guacamole, chickens, and salsa.
Feel free to top with shredded cheese and sliced jalapenos and enjoy.
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