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High-Protein Chicken Taco Bowl

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Total Time 22 minutes
Servings: 1
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 150 g boneless skinless chicken breast or thigh sliced
  • 1/2 cup white rice
  • 1 cup water
  • 1 tbsp fresh cilantro chopped
  • Juice of half a lime
  • 1/3 cup canned black beans rinsed
  • 1/4 cup cherry tomatoes quartered
  • 2 tbsp red onion diced
  • 2 tbsp fresh cilantro
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • Salt and pepper to taste
  • 1 tsp olive oil
  • 2 tbsp plain Greek yogurt
  • Optional: shredded lettuce sliced jalapeño, lime wedge, hot sauce

Method
 

  1. Cook the rice: combine rinsed rice and water in a small saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Rest for 5 minutes off the heat. Fluff and stir in the chopped cilantro, lime juice, and a pinch of salt to make cilantro lime rice.
  2. Make the quick pico de gallo: combine the quartered cherry tomatoes, diced red onion, cilantro, and lime juice. Season with salt and stir. Set aside.
  3. Season the sliced chicken with cumin, smoked paprika, chili powder, salt, and pepper.
  4. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Remove and rest for 2 minutes before slicing into strips if needed.
  5. Warm the black beans briefly in the same pan with a pinch of cumin and salt, about 1–2 minutes.
  6. Assemble the bowl: cilantro lime rice as the base, chicken on one side, black beans on another, fresh pico de gallo on another. Add shredded lettuce and jalapeño if using.
  7. Drizzle the Greek yogurt over the top in a zigzag. Add a lime wedge and hot sauce to serve.

Notes

Building a taco bowl with multiple components — rice, beans, chicken, fresh pico — creates the impression of a much more expensive meal than the individual ingredients cost. The pico de gallo here costs almost nothing when made fresh from pantry staples, but adds colour and freshness that makes the bowl look and taste significantly more elevated. Greek yogurt as the drizzle adds protein where sour cream would add fat, making it one of the most effective macro-smart swaps on the blog.