Chicken Breast Taco Bowl
Meal Prep Made
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 Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner, Lunch
Cuisine Mexican
Servings 2
Calories 792 kcal
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
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
Serving: 2 g Calories: 792 kcal Carbohydrates: 50 g Protein: 75 g Fat: 34 g Saturated Fat: 13 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 11 g Trans Fat: 0.03 g Cholesterol: 202 mg Sodium: 1371 mg Potassium: 2000 mg Fiber: 18 g Sugar: 8 g Vitamin A: 1724 IU Vitamin C: 80 mg Calcium: 507 mg Iron: 5 mg
Keyword chicken, Dinner, Low Calorie, Lunch, Repurpose Leftovers, Spicy