Taco bowel
Love tacos? then you will love these chicken taco bowls. So easy to prepare they are vibrant, healthy and delicious. Like a deconstructed taco.
Servings: 2
Ingredients
- 500 g chicken thighs
- 1 tbsp olive oil
- 1 tbs tomato paste
- 1 tsp salt
Taco seasoning
- 1 tsp chilli powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smokey paprika
- ½ tsp onion powder
- ½ garlic powder
To serve
- 1 cup cooked rice
- 2 handfuls baby spinach leaves
- 1 tomato diced
- 1 cucumber diced
- 1 cup red kidney beans canned or fresh cooked beans
- 1 handful corn chips
- ½ avocado crushed
- Sour cream or Greek natural yoghurt to serve
Instructions
- Preheat oven to 200°
- Combine salt, chilli powder, oregano, cumin, coriander, paprika, onion and garlic powder in a smal bowl.
- Place chicken in an oven dish and top with the olive oil, tomato paste and spice mix. Rub into the chicken until its evenly coated.
- Place in oven and cook for 30 minutes until the chicken is browned and cooked through. Let the chicken rest for 5 minutes before slicing with a sharp knife. return the chicken to the pan with all the juices until your ready to assemble your bowls.
- To assemble, place half cup of cooked rice in each bowl and top with a handful of spinach leaves. Add the sliced chicken and some of the juices then evenly divide the tomato, cucumber and beans.
- Finish off with the avocado, corn chips and a big dollop of sour cream or natural yoghurt.