Chicken Taco Bowl
Chicken Taco Bowl
Ingredients
For the Cilantro Lime Rice
- 1 cup long-grain jasmine rice, rinsed and drained
- 1 1/2 cups water
- 1 teaspoon garlic, minced (or garlic powder)
- 1 teaspoon lime zest
- 1 1/2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, finely chopped
- 1 teaspoon chicken bouillon
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 tablespoons orange juice
- 1 1/2 tablespoons fresh lime juice
- 3 garlic, cloves, minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Cilantro Lime Crema
- 1 cup full fat Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 cup fresh cilantro
- 1/4 jalapeño, optional
- as needed milk or water, for thinning
For the Toppings
- 1 red onion, thinly sliced
- as needed lime juice, for pickling
- a pinch salt
- 1 red bell pepper, thinly sliced
- as needed avocado oil
- 1 can black beans, rinsed and drained
Instructions
- 1
Prepare the pickled onions: Thinly slice the red onion. Place in a small bowl, cover with lime juice, and add a pinch of salt. Refrigerate for at least 2 hours, or up to overnight, to pickle.
⏱️ 5 min
- 2
Prepare the chicken marinade: In a bowl, combine orange juice, fresh lime juice, minced garlic, chili powder, dried oregano, paprika, salt, and pepper. Whisk to combine.
⏱️ 5 min
- 3
Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight.
⏱️ 5 min
- 4
Prepare the cilantro lime rice: In a pot or rice cooker, combine the rinsed jasmine rice, water, minced garlic (or garlic powder), lime zest, fresh lime juice, finely chopped cilantro, and chicken bouillon. Cook according to rice cooker instructions or stovetop method until water is absorbed and rice is tender.
⏱️ 20 min
- 5
Cook the chicken: Preheat your grill or smoker to medium-high heat (around 375-400°F). Grill or smoke the marinated chicken thighs for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F is reached. Let the chicken rest for 5 minutes, then chop into bite-sized pieces.
⏱️ 20 min•🌡️ 375
- 6
Prepare the cilantro lime crema: In a blender, combine Greek yogurt, mayonnaise, fresh lime juice, garlic powder, salt, onion powder, fresh cilantro, and optional jalapeño. Blend until smooth. If the crema is too thick, thin with a small amount of milk or water until desired consistency is reached.
⏱️ 5 min
- 7
Sauté the red bell pepper: Heat a bit of avocado oil in a skillet over medium heat. Add the thinly sliced red bell pepper and sauté with a pinch of salt and pepper until tender-crisp, about 5-7 minutes.
⏱️ 7 min
- 8
Assemble the taco bowls: Fluff the cilantro lime rice. Divide the rice among serving bowls. Top with chopped chicken, sautéed red bell pepper, rinsed and drained black beans, and pickled red onions. Drizzle generously with cilantro lime crema.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Taco Bowl
For the Cilantro Lime Rice
- 1 cup long-grain jasmine rice, rinsed and drained
- 1 1/2 cups water
- 1 teaspoon garlic, minced (or garlic powder)
- 1 teaspoon lime zest
- 1 1/2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, finely chopped
- 1 teaspoon chicken bouillon
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 tablespoons orange juice
- 1 1/2 tablespoons fresh lime juice
- 3 garlic, cloves, minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Cilantro Lime Crema
- 1 cup full fat Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 cup fresh cilantro
- 1/4 jalapeño, optional
- as needed milk or water, for thinning
For the Toppings
- 1 red onion, thinly sliced
- as needed lime juice, for pickling
- a pinch salt
- 1 red bell pepper, thinly sliced
- as needed avocado oil
- 1 can black beans, rinsed and drained
Instructions
- 1
Prepare the pickled onions: Thinly slice the red onion. Place in a small bowl, cover with lime juice, and add a pinch of salt. Refrigerate for at least 2 hours, or up to overnight, to pickle.
⏱️ 5 min - 2
Prepare the chicken marinade: In a bowl, combine orange juice, fresh lime juice, minced garlic, chili powder, dried oregano, paprika, salt, and pepper. Whisk to combine.
⏱️ 5 min - 3
Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight.
⏱️ 5 min - 4
Prepare the cilantro lime rice: In a pot or rice cooker, combine the rinsed jasmine rice, water, minced garlic (or garlic powder), lime zest, fresh lime juice, finely chopped cilantro, and chicken bouillon. Cook according to rice cooker instructions or stovetop method until water is absorbed and rice is tender.
⏱️ 20 min - 5
Cook the chicken: Preheat your grill or smoker to medium-high heat (around 375-400°F). Grill or smoke the marinated chicken thighs for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F is reached. Let the chicken rest for 5 minutes, then chop into bite-sized pieces.
⏱️ 20 min•🌡️ 375 - 6
Prepare the cilantro lime crema: In a blender, combine Greek yogurt, mayonnaise, fresh lime juice, garlic powder, salt, onion powder, fresh cilantro, and optional jalapeño. Blend until smooth. If the crema is too thick, thin with a small amount of milk or water until desired consistency is reached.
⏱️ 5 min - 7
Sauté the red bell pepper: Heat a bit of avocado oil in a skillet over medium heat. Add the thinly sliced red bell pepper and sauté with a pinch of salt and pepper until tender-crisp, about 5-7 minutes.
⏱️ 7 min - 8
Assemble the taco bowls: Fluff the cilantro lime rice. Divide the rice among serving bowls. Top with chopped chicken, sautéed red bell pepper, rinsed and drained black beans, and pickled red onions. Drizzle generously with cilantro lime crema.
⏱️ 3 min