Chicken Taco Bowls



Chicken Taco Bowls are a frequent weeknight go to. We always make extra so we can have leftovers for lunch the next day. I always use what ever vegetables I have on hand and add more hot sauce to spice things up.



serves 2-4

  • 1 lb ground chicken or chicken breast
  • 1 cup uncooked brown rice
  • 1 cup salsa
  • 1/2 red onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp cumin
  • 1 Tbsp Frank's hot sauce
  • Salt and pepper to taste
  • Optional for serving: cheese, lime, cilantro, avocado, spinach


Cook the brown rice according to the package. If you are not using instant rice, start the rice first because brown rice takes longer to cook.

Heat olive oil in a large skillet over medium heat. Cook the onion and bell pepper for about 10 minutes or until soft. Add the ground meat or chicken breast. Continue stirring and cooking until no longer pink. Add the salsa, garlic powder, cumin, Frank's, salt and pepper. Continue cooking another 5 to 10 minutes. Taste and add more seasonings if desired.

When the rice and meat are done prepare the bowls. Layer rice, meat, veggies, cheese, and any other toppings and serve.