Chicken Taco Bowls
Chicken Taco Bowls
Servings: 4 people
Calories: 664kcal
Ingredients
- 6 boneless skinless chicken thighs
- 1 15-ounce can black beans rinsed and drained
- 1 cup frozen corn no need to thaw
- 1 cup mild salsa
- 2 teaspoons chili powder
- 2 garlic cloves minced or finely grated
- ½ teaspoon kosher or fine sea salt
- 1½ cups brown rice
- 3 cups water
- Chopped fresh parsley for garnish (optional)
- Chopped scallions for garnish (optional)
Instructions
- Place the chicken in a large slow cooker. Add the beans, corn, salsa, chili powder, garlic, and salt. Mix to combine. Cook on low for 6-8 hours or on high for about 4 hours, until the chicken shreds easily with a fork. Combine the rice and water in a medium pot. Bring to a boil over high heat. Reduce heat to low, cover, and cook until the water has been absorbed and the rice is cooked, 35-45 minutes. Fluff the rice with a fork. Serve the chicken mixture over the rice. Garnish with parsley and scallions, if using.
Nutrition
Nutrition Facts
Chicken Taco Bowls
Amount Per Serving
Calories 664
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Cholesterol 161mg54%
Sodium 931mg39%
Potassium 1309mg37%
Carbohydrates 94g31%
Fiber 14g56%
Sugar 2g2%
Protein 49g98%
Vitamin A 650IU13%
Vitamin C 4.7mg6%
Calcium 99mg10%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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