chicken taco bowls

TOTAL TIME: 30 minutes + marinade time
SERVES: 2

chicken taco salad bowls

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For the chicken

• 1 lb chicken thighs

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp ancho powder

• 1 tsp oregano

• 1/4 tsp cayenne

• 2 tbsp avocado oil

For the pico de gallo

• 1 pint cherry tomatoes

• 1/4 diced white onion

• 1 jalapeno

• 1/4 cup cilantro

• 1 lime

• 1 tsp red wine vinegar

• salt and pepper

For the rest

• 1 head romaine

• 1 small can black beans

• 100 g finely shredded mozzarella

• 1/2 cup sour cream

• 1 avocado

• 1 cup frozen corn (optional)

• Rice to serve

• Hot sauce (optional)

1. Marinate your chicken (can prep in advance)
   Trim excess fat from thighs. Add to a large ziploc bag along with 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp ancho powder, 1 tsp oregano, 1/4 tsp cayenne, and 2 tbsp avocado oil. Let marinade for at least 30 minutes up to 24 hours (or up to a few weeks if you toss it in the freezer).

2. Cook chicken
   Grill: preheat grill or grill pan on medium heat. Grill for about 7 minutes per side.
   Bake: place in ovensafe dish and bake at 400 for 20-30 minutes.
   Air fry: place in air fryer at 400 for about 20 minutes. Cook chicken to 165F, let rest for 15 minutes and chop into small cubes.

3. Make your pico de gallo (can prep in advance)
   Finely chop cherry tomatoes. Add to a small bowl with finely diced white onion, finely diced jalapeno (seeds removed) and 1/4 cup finely copped cilantro. Drizzle with juice of 1 lime, 1 tsp red wine vinegar and lots of salt and pepper. Taste and adjust to your liking.

4. Assemble bowls
   to your bowls, add romaine, rice, drained and rinsed black beans (cold or warmed), mozzarella, pico de gallo, chicken, sour cream, thawed corn and avocado. Serve as is or with tortilla chips for scooping.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!