Healthy Chicken Taco Bowls

Healthy Chicken Taco Bowls


These healthy chicken taco bowls can be made ahead of time and used as meal prep meals or as a family dinner.  It’s a win either way!

Ok you guys.  I LOVE Mexican food and flavors and honestly could probably eat it every day.  When I make these healthy chicken taco bowls for our meal prep meals, I am feeling good about myself and loving my meal.  We also make these for dinner quite often because they are so easy and my girls love them.

So, there are three things you are prepping in this recipe.  You will be making the chicken of course (which can be used for tacos as well).  You will also being making rice and beans as well as some sweet potatoes.  YUM!

After you are done making all of these delicious things you can easily split them up into your meal prep containers, keep refrigerated until you are ready to use and then warm up and top with your favorite toppings.

Some of my favorite toppings are:

  • Pico De Gallo (you can make your own or purchase in the refrigerated section at your local grocery store)
  • Lime wedges
  • Avocado
  • Cilantro
  • Tortilla chips

If you don’t have all of the spices, feel free to use a chicken taco seasoning.

Print Recipe
Healthy Chicken Taco Bowls
Prep Time 15 minutes
Cook Time 4 hours
Servings
Ingredients
Sweet Potatoes
Rice
Prep Time 15 minutes
Cook Time 4 hours
Servings
Ingredients
Sweet Potatoes
Rice
Instructions
Chicken
  1. Place 6 large chicken breasts, chopped onion and 2 tablespoons of minced garlic in a large crock pot and set to high.
  2. Then, season with chili powder, cumin, garlic powder, paprika, green chilis, salt, and pepper.
  3. Mix together tomato paste and water and place on top of chicken. Mix.
  4. Cook on low for 3- 4 hours or until chicken is cooked thoroughly. Remove chicken and shred (keep liquid in crockpot).
  5. Place shredded chicken back into liquid and stir together.
Sweet Potatoes
  1. First, preheat oven to 400ºF. Then, dice sweet potatoes into bite-sized pieces. Line a baking sheet with tin foil and pour on about 2-3 tablespoons of EVOO. Place sweet potato pieces on baking sheet. Then, season, and toss with your hands. Roast at 400ºF for 25-30 minutes or until desired texture.
Rice
  1. Place 2 cups of brown rice and 4 cups of water in a medium-size pot. Bring to a boil, then lower heat to low and cover. Let simmer until all of the water has absorbed. Once the rice has cooked, add in black beans, lime juice, and sea salt.
Recipe Notes

Feel free to omit the chicken spices and use an all-natural taco spice pack!

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