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Chicken Taco Bowls
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Ingredients
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Step by step
Method
4 steps
- 1
Cook 1 cup long-grain rice with 2 cups water and a pinch of salt. Cover and simmer 18 minutes, then let it stand off the heat 5 minutes before fluffing.
- 2
Toss 1 pound boneless chicken thighs with 1 tablespoon oil, 2 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and the juice of ½ lime. Heat a skillet over medium-high and cook 5–7 minutes per side, until the thickest piece reaches 165°F. Rest 5 minutes, then slice.
- 3
Warm 1 can (15 ounces) rinsed black beans and 1 cup corn in the same skillet for 3–4 minutes, scraping up any browned bits. Taste and add a pinch of salt.
- 4
Divide rice among bowls and top with sliced chicken, beans, corn, salsa, avocado, and cheese. Finish with lime wedges and cilantro.