Chicken Taco Bowls with Creamy Avocado Yogurt Sauce
Chicken tacos are a weeknight regular, but holding a tortilla together while wrangling kids at the dinner table isn’t always an easy feat! That's why these taco bowls are a favorite in our house.
With warm seasoned chicken, fresh veggies, and a creamy avocado yogurt sauce, it has all the flavors and textures you look for in a classic chicken taco with none of the fuss. The greek yogurt avocado sauce takes it over the top!
Chicken Taco Bowl Ingredients
- Chicken - I highly recommend chicken breasts for this recipe as they absorb the flavor of the rest of the ingredients well. If preferred, chicken thighs could be used as well.
- Spices - Sea salt, paprika, garlic powder, and cumin create a bold, Mexican-inspired flavor with just a hint of spice.
- Oil - I prefer to use olive oil to coat the chicken, locking in moisture and helping the spices stick. However, avocado oil would work, too.
- Vegetables - Corn, cherry tomatoes, and red onion add color and crunch. The charred corn especially!
- Rice - I use Instant Brown Rice here because it cooks in minutes and the chew holds up under the sauce. Feel free to use white rice, if that’s what you prefer.
Creamy avocado yogurt sauce
- Greek yogurt - Forms the base of the sauce, with the same tang and creaminess you’d get from sour cream. If needed, you could easily swap it out for a plain, dairy-free yogurt.
- Avocado - Makes the sauce thick enough to cling to the chicken instead of pooling at the bottom of the bowl.
- Oil - I like to use olive oil to smooth out the ingredients without watering them down. However, avocado oil could be used as well.
- Spices - A dash of sea salt and chili pepper enhance the rest of the ingredients and add the perfect amount of heat.
- Cilantro - The bright herbaceous flavor lightens up the entire dish.
How to make a Taco Bowl
Thanks to the use of Instant Rice, you can have a taco bowl ready in minutes. All you’ll need is a small bowl, a large skillet, a blender or food processor, and a working microwave.
Taco Bowl Variations
- Swap the chicken for steak, shrimp, or tofu for a vegetarian option.
- Add jalapeños to the sauce for extra heat.
- Substitute the brown rice with cauliflower rice for a low-carb option.
- Quinoa can be swapped 1:1 with the rice in this taco bowl recipe.
- If cilantro is not your favorite, feel free to omit it from the sauce.
Chicken Taco Bowl Recipe Tips
- Slice the chicken breast very thinly. I can usually get 2 or 3 pieces from one large breast. This is the best way to get juicy tender chicken.
- Cook the chicken in a large skillet, and use enough olive oil to cover the bottom of the pan. This is how you get a little crispiness on the outside of the chicken.
- Use a small blender or a Nutribullet if you have one to make the sauce. A smaller container will allow the sauce to mix better without requiring you to stop the blender frequently.
How to Serve Chicken Taco Bowls
I like to serve taco bowls in large dinner bowls so there is enough room for all the toppings. You can switch up the base of the bowl and do rice or cauliflower rice for more bulk or chopped lettuce for a taco salad vibe.
Storage Tips
If you have leftovers, store each taco bowl ingredient (chicken, vegetables, rice, and sauce) separately in an airtight container. When ready to enjoy, heat the chicken in the microwave in 20-second increments until warm. Next, place the rice in a bowl, and heat it in the microwave until warm. Then, prepare your chicken taco bowl with the remaining ingredients and sauce, and dig in!
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
For more Mexican-inspired meals, check out my:
Recipe
Chicken Taco Bowls with Avocado Yogurt Sauce
Equipment
- 1 Large Skillet
Ingredients
For the Bowl
- 1 lb chicken breast - 2 large breasts
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 2 tablespoon olive oil
- Juice from 1 lime
- 15 oz can corn
- 2 cups cherry tomatoes - halved
- ¼ red onion - cut thinly
- 2 9 oz bags instant brown rice
Creamy Avocado Yogurt Sauce
- ⅔ cup greek yogurt
- ½ avocado
- Juice from 2 limes - approx, ¼ cup
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon chili powder
- Handful cilantro leaves - approx, 3 stems
Instructions
- Slice the chicken breasts lengthwise into 2-3 thin slices. I find it’s easiest to place a paper towel over the breast when cutting to make sure it doesn't slip. Add the salt, paprika, garlic powder, and cumin to a bowl and mix well. Rub the chicken breast pieces with the seasonings.
- Heat the olive oil in a skillet over medium heat. Once the oil begins to sparkle, place the chicken breast in the skillet and cook until the edges begin to turn white (about 2 minutes). Flip the chicken over and cook for another 2 - 3 minutes until 90% cooked through. Drizzle the lime juice over the chicken and cook until done. Transfer the chicken to a plate and set aside.
- In the same skillet, add the corn and heat over medium heat. Stir occasionally until the corn is charred.
- While the corn is cooking, prepare the dressing by placing all the dressing ingredients in a blender or food processor and mix until smooth.
- Cook the brown rice according to package directions.
- Slice the chicken breast into strips.
- Assemble the taco bowls with the brown rice on the bottom followed by a handful of cherry tomatoes, red onions, corn, and chicken. Drizzle the creamy avocado yogurt sauce over top and enjoy!
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