Ingredients
Scale
- 2 large chicken breasts, cooked and shredded (or use a rotisserie chicken for speed)
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning (chili powder, cumin, garlic powder, onion powder)
- 1 cup white or brown rice, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn, charred if possible
- 1 ripe avocado, sliced
- 1/4 cup red onion, finely diced
- Fresh cilantro for garnish
- 1 lime, cut into wedges
- Optional: Sour cream, shredded cheese, or hot sauce
Instructions
- Start by shredding your cooked chicken into bite-sized pieces using two forks. If you are using a rotisserie chicken, remove the skin first for a leaner bowl. Prepare your fresh ingredients by dicing the red onion, chopping the cilantro, and slicing the avocado. Ensure your rice is warm and ready to go. Having all your “toppings” ready before you hit the stove ensures you can eat the second the chicken reaches peak crispiness.
- Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil is shimmering, add the shredded chicken in an even layer. Sprinkle the taco seasoning over the meat and toss quickly to coat. Let the chicken sit undisturbed for 3-4 minutes to allow the bottom edges to get golden and crispy. Give it a quick toss and cook for another 2 minutes. Add a splash of water or lime juice if the spices begin to stick to the pan. Remove from heat once the chicken is fragrant and crunchy on the edges.
- Assemble the bowls by starting with a base of warm rice. Divide the crispy shredded chicken evenly among the four bowls. Arrange the black beans, corn, diced red onion, and avocado slices in sections around the chicken. Top with a generous sprinkle of fresh cilantro and a squeeze of lime juice. Add your favorite extras like a dollop of Greek yogurt or a drizzle of spicy crema. Serve immediately while the chicken is still hot and crispy.
- Cook Time: 20 minutes