🌮 Easy Chicken Taco Bowl 🌶️🍗🥑 Serves: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients: For the Chicken: 1 lb (450g) boneless, skinless chicken breasts or thighs, diced 🍗 1 tbsp olive oil 🫒 1 packet taco seasoning or homemade (see below) 🌶️ Juice of 1 lime 🍋 Taco Seasoning (if homemade): 1 tsp chili powder 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp oregano Salt & pepper to taste 🧂 For the Bowl: 2 cups cooked rice (white, brown, or cilantro lime rice) 🍚 1 cup canned black beans, rinsed and drained 🫘 1 cup corn kernels (fresh, frozen, or canned) 🌽 1 cup shredded lettuce 🥬 1 avocado, sliced 🥑 1/2 cup cherry tomatoes, halved 🍅 1/4 cup shredded cheddar or Mexican cheese 🧀 Fresh cilantro, chopped 🌿 Salsa or pico de gallo 🌶️ Sour cream or Greek yogurt (optional) 🥄 Instructions: 1. Prepare the chicken 🍗 In a bowl, toss diced chicken with olive oil, taco seasoning, and lime juice. Let marinate for 5 minutes if you have time. 2. Cook the chicken 🍳 Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and slightly browned. 3. Warm the beans and corn 🫘🌽 In a small pan or microwave, heat the black beans and corn until warm. 4. Assemble the bowls 🥣 Divide cooked rice among four bowls. Top with cooked chicken, warmed beans, corn, shredded lettuce, avocado slices, cherry tomatoes, and shredded cheese. 5. Garnish & serve 🌿 Add fresh cilantro, salsa, and a dollop of sour cream or Greek yogurt if you like. Tips: Add a squeeze of lime over the bowl before serving for extra freshness. 🍋 For spice lovers, add sliced jalapeños or hot sauce. 🌶️🔥 Use quinoa or cauliflower rice for a low-carb alternative. - @evergreens.lifest