Spicy Chicken Taco Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy seasoned chicken served over rice with corn, black beans, peppers, avocado, and a sriracha-lime drizzle. Colorful, fresh, and satisfying with a kick of heat. A complete meal in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 chicken breasts (cut in half lengthwise)
- 3 teaspoons Southwest seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 cup uncooked rice (I used jasmine rice)
- 1/2 cup Greek yogurt
- 1/2 tablespoon lime juice (or to taste)
- 1/2 tablespoon sriracha sauce
- 1 clove garlic (minced)
- 1 (12 fluid ounces) can corn (drained)
- 1 (19 fluid ounces) can black beans (drained & rinsed)
- 1/4 medium red onion (chopped)
- 1/2 red bell pepper (chopped)
- 1 avocado (chopped)
- Juice of 1/2 lime
- 1 tablespoon olive oil
- Small handful cilantro (chopped)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 661mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1227mg
- Calcium
- 105mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 661MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.