Southwest Chicken Taco Bowls
Southwest Chicken Taco Bowls
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 red onion, sliced into thin strips
- 1 green bell pepper, chopped into strips or bite-sized pieces
- 1 red bell pepper, chopped into strips or bite-sized pieces
For the Green Sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro, packed, roughly chopped
- 1 tablespoon lime juice
- 1/4 cup salsa verde
For Assembly
- 4 cups cooked rice
- 1 cup shredded Mexican-style cheese blend
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425
- 2
In a large mixing bowl, combine the bite-sized chicken thigh pieces, olive oil, and taco seasoning. Mix thoroughly until all chicken is evenly coated.
⏱️ 5 min
- 3
Spread the seasoned chicken in a single layer on the prepared baking sheet. Bake for 25 minutes, or until cooked through and lightly browned.
⏱️ 25 min•🌡️ 425
- 4
While the chicken bakes, prepare the vegetables. Slice the red onion into thin strips and chop the green and red bell peppers into strips or bite-sized pieces.
⏱️ 10 min
- 5
Place the chopped bell peppers and sliced red onions into an air fryer basket. Air fry at 375°F on the "roast" setting for 15-20 minutes, shaking the basket halfway through, until the vegetables are tender-crisp.
⏱️ 20 min•🌡️ 375
- 6
While the chicken and vegetables are cooking, prepare the green sauce. In a Nutribullet or small blender, combine the Greek yogurt, fresh cilantro, lime juice, and salsa verde. Blend until completely smooth and creamy.
⏱️ 5 min
- 7
Once all components are cooked, begin assembling the bowls. Divide the cooked rice evenly among four meal prep containers.
⏱️ 5 min
- 8
Top the rice with an equal portion of the baked seasoned chicken and the roasted bell peppers and red onions.
⏱️ 5 min
- 9
Sprinkle each bowl generously with shredded Mexican-style cheese blend. Finish by drizzling the prepared green sauce over the top of each bowl.
⏱️ 5 min
- 10
Seal the containers and refrigerate for up to 4-5 days. Reheat in the microwave before serving.
Kitchen Tools
Nutrition Facts (per serving)
Southwest Chicken Taco Bowls
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 red onion, sliced into thin strips
- 1 green bell pepper, chopped into strips or bite-sized pieces
- 1 red bell pepper, chopped into strips or bite-sized pieces
For the Green Sauce
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro, packed, roughly chopped
- 1 tablespoon lime juice
- 1/4 cup salsa verde
For Assembly
- 4 cups cooked rice
- 1 cup shredded Mexican-style cheese blend
Instructions
- 1
Preheat your oven to 425°F. Line a baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425 - 2
In a large mixing bowl, combine the bite-sized chicken thigh pieces, olive oil, and taco seasoning. Mix thoroughly until all chicken is evenly coated.
⏱️ 5 min - 3
Spread the seasoned chicken in a single layer on the prepared baking sheet. Bake for 25 minutes, or until cooked through and lightly browned.
⏱️ 25 min•🌡️ 425 - 4
While the chicken bakes, prepare the vegetables. Slice the red onion into thin strips and chop the green and red bell peppers into strips or bite-sized pieces.
⏱️ 10 min - 5
Place the chopped bell peppers and sliced red onions into an air fryer basket. Air fry at 375°F on the "roast" setting for 15-20 minutes, shaking the basket halfway through, until the vegetables are tender-crisp.
⏱️ 20 min•🌡️ 375 - 6
While the chicken and vegetables are cooking, prepare the green sauce. In a Nutribullet or small blender, combine the Greek yogurt, fresh cilantro, lime juice, and salsa verde. Blend until completely smooth and creamy.
⏱️ 5 min - 7
Once all components are cooked, begin assembling the bowls. Divide the cooked rice evenly among four meal prep containers.
⏱️ 5 min - 8
Top the rice with an equal portion of the baked seasoned chicken and the roasted bell peppers and red onions.
⏱️ 5 min - 9
Sprinkle each bowl generously with shredded Mexican-style cheese blend. Finish by drizzling the prepared green sauce over the top of each bowl.
⏱️ 5 min - 10
Seal the containers and refrigerate for up to 4-5 days. Reheat in the microwave before serving.