These spicy chicken taco bowls are simple, healthy, and delicious. Spicy southwest seasoning, fresh toppings, and a tangy creamy drizzle make these bowls irresistible!
- 2 chicken breasts cut in half lengthwise
- 3 teaspoons Southwest seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup uncooked rice (I used jasmine rice)
- 1/2 cup Greek yogurt
- 1/2 tablespoon lime juice or to taste
- 1/2 tablespoon sriracha sauce
- 1 clove garlic minced
- 1 (12 fluid ounces) can corn drained
- 1 (19 fluid ounces) can black beans drained & 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
- Cut the chicken in half lengthwise so you have 4 thinner pieces. Add the chicken, Southwest seasoning, garlic powder, and oil to a large Ziploc and toss to coat. Let it marinade while you’re prepping everything else (put it in the fridge if you’re letting it marinade for longer than about 10-15 minutes).
- Cook rice according to package directions.
- Meanwhile, prep the sauce by mixing the sauce ingredients together in a small bowl. Set aside.
- Add all the toppings ingredients to a bowl and toss. Set aside.
- Take the chicken out of the Ziploc and add it to a large skillet on medium-high heat. Sear each piece for 4 minutes/side. Turn the heat down to medium-low and cover the pan. Let the chicken cook for another few minutes (will vary depending on chicken’s thickness), until it’s cooked through.
- Add the rice and toppings to bowls for serving. Slice the chicken once it’s cooked and add to the bowls. Drizzle some of the sauce over top of each bowl.