Southwest Chicken Taco Bowls
Southwest Chicken Taco Bowls
Ingredients
For the Taco Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons Trader Joe's Taco Seasoning Mix
For the Roasted Vegetables
- 1 red onion, large, sliced into thin crescents
- 1 green bell pepper, large, chopped
- 1 red bell pepper, large, chopped
For the Cilantro-Lime Sauce
- 1 cup Greek yogurt, plain
- 1/2 cup fresh cilantro, packed, roughly chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup Trader Joe's Salsa Verde
For Assembly
- 3 cups cooked white rice, hot
- 1 cup Trader Joe's Mexican Style Shredded Cheese Blend
Instructions
- 1
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 425
- 2
Prepare the chicken: Place the bite-sized chicken thigh pieces in a large bowl. Drizzle with olive oil and sprinkle generously with Trader Joe's Taco Seasoning Mix. Mix thoroughly until all chicken pieces are evenly coated. Spread the seasoned chicken in a single layer onto the prepared baking sheet.
⏱️ 10 min
- 3
Bake the chicken: Transfer the baking sheet to the preheated oven and bake for approximately 25 minutes, or until the chicken is cooked through and slightly browned. Internal temperature should reach 165°F (74°C).
⏱️ 25 min•🌡️ 425
- 4
Prepare the vegetables: While the chicken bakes, slice the red onion into thin crescent-shaped pieces. Chop the green and red bell peppers into strips or bite-sized pieces. If using a dual air fryer, place the chopped bell peppers into one basket and the sliced red onions into the other. If using a single air fryer or oven, you may need to cook them in batches or together on a separate baking sheet.
⏱️ 10 min
- 5
Air fry the vegetables: Air fry the bell peppers and red onions on the "Roast" setting at 375°F (190°C) for 15 to 20 minutes, or until they reach your desired crispiness, shaking the baskets halfway through. If using an oven, roast alongside the chicken (if space allows) or separately until tender-crisp.
⏱️ 20 min•🌡️ 375
- 6
Prepare the cilantro-lime sauce: In a Nutribullet blender cup (or any small blender), combine the Greek yogurt, fresh cilantro, freshly squeezed lime juice, and Trader Joe's Salsa Verde. Blend until the sauce is smooth and creamy. Taste and adjust lime or salsa verde as desired.
⏱️ 5 min
- 7
Assemble the bowls: In individual meal prep bowls, first layer a portion of the hot cooked white rice. Top with a serving of the baked taco-seasoned chicken. Next, add a portion of the air-fried bell peppers, followed by the air-fried red onions. Sprinkle generously with Trader Joe's Mexican Style Shredded Cheese Blend. Finally, drizzle the prepared cilantro-lime sauce over the entire bowl. The bowls are now ready for enjoyment or weekly meal prep.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Southwest Chicken Taco Bowls
Ingredients
For the Taco Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons Trader Joe's Taco Seasoning Mix
For the Roasted Vegetables
- 1 red onion, large, sliced into thin crescents
- 1 green bell pepper, large, chopped
- 1 red bell pepper, large, chopped
For the Cilantro-Lime Sauce
- 1 cup Greek yogurt, plain
- 1/2 cup fresh cilantro, packed, roughly chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup Trader Joe's Salsa Verde
For Assembly
- 3 cups cooked white rice, hot
- 1 cup Trader Joe's Mexican Style Shredded Cheese Blend
Instructions
- 1
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 425 - 2
Prepare the chicken: Place the bite-sized chicken thigh pieces in a large bowl. Drizzle with olive oil and sprinkle generously with Trader Joe's Taco Seasoning Mix. Mix thoroughly until all chicken pieces are evenly coated. Spread the seasoned chicken in a single layer onto the prepared baking sheet.
⏱️ 10 min - 3
Bake the chicken: Transfer the baking sheet to the preheated oven and bake for approximately 25 minutes, or until the chicken is cooked through and slightly browned. Internal temperature should reach 165°F (74°C).
⏱️ 25 min•🌡️ 425 - 4
Prepare the vegetables: While the chicken bakes, slice the red onion into thin crescent-shaped pieces. Chop the green and red bell peppers into strips or bite-sized pieces. If using a dual air fryer, place the chopped bell peppers into one basket and the sliced red onions into the other. If using a single air fryer or oven, you may need to cook them in batches or together on a separate baking sheet.
⏱️ 10 min - 5
Air fry the vegetables: Air fry the bell peppers and red onions on the "Roast" setting at 375°F (190°C) for 15 to 20 minutes, or until they reach your desired crispiness, shaking the baskets halfway through. If using an oven, roast alongside the chicken (if space allows) or separately until tender-crisp.
⏱️ 20 min•🌡️ 375 - 6
Prepare the cilantro-lime sauce: In a Nutribullet blender cup (or any small blender), combine the Greek yogurt, fresh cilantro, freshly squeezed lime juice, and Trader Joe's Salsa Verde. Blend until the sauce is smooth and creamy. Taste and adjust lime or salsa verde as desired.
⏱️ 5 min - 7
Assemble the bowls: In individual meal prep bowls, first layer a portion of the hot cooked white rice. Top with a serving of the baked taco-seasoned chicken. Next, add a portion of the air-fried bell peppers, followed by the air-fried red onions. Sprinkle generously with Trader Joe's Mexican Style Shredded Cheese Blend. Finally, drizzle the prepared cilantro-lime sauce over the entire bowl. The bowls are now ready for enjoyment or weekly meal prep.
⏱️ 5 min