Go Back
–+ servings
5 from 1 vote

Chicken Breast Taco Bowl

This bowl comes togethers so easily when you are making other dishes. Even faster if you have pre-cooked chicken breast. If you are pre-cooking peppers and onions, all you will have to do is drain your beans, add cheese and salsa over some lettuce and you are ready to enjoy some Mexican flavors.
Even when making from scratch this salad comes together quickly in under 30 mins
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2
Calories: 792kcal

Equipment

  • 1 frying pan
  • 1 Thermometer
  • 1 Colander
  • 2 Cutting Boards
  • 2 Chef Knives
  • Bowls
  • Measuring Spoons
  • Can Opener

Ingredients

  • 1 Lb Chicken Breast
  • 8 Oz Black Beans canned
  • 3/4 Cup Cheddar Cheese
  • 1 Cup Lettuce
  • 1 Poblano Pepper
  • 1 Jalapeno Pepper
  • 1 Onion
  • 1/2 Cup Salsa prepared
  • 1/2 Tsp Chili Powder
  • 1/4 Tsp Cumin
  • 1/8 Tsp Cayenne Pepper
  • 1/4 Tsp Salt
  • 1 Lime
  • 1/2 Avocado

Instructions

  • Trim and slice the chicken breast into bite sized cubes set aside
  • Wash peppers, avocado, lime, and lettuce
  • Rinse the black beans
  • Rough chop peppers and Onion
  • Add olive oil to a frying pan over medium high heat
  • When the pan is hot add the chicken, and stir
  • Add your salt and dry seasonings to the chicken
  • Add peppers and onion to the pan with the chicken
  • Cook until chicken temp reaches 165°F
  • Remove cooked ingredients to a bowl to cool
  • Assemble the salad starting with the lettuce first
  • Add the cooked ingredients
  • Add the black beans, cheese, and avocado
  • Add the salsa
  • Add the cilantro and squeeze the lime

Nutrition

Serving: 2g | Calories: 792kcal | Carbohydrates: 50g | Protein: 75g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 202mg | Sodium: 1371mg | Potassium: 2000mg | Fiber: 18g | Sugar: 8g | Vitamin A: 1724IU | Vitamin C: 80mg | Calcium: 507mg | Iron: 5mg