Loaded Chicken Taco Salad Bowl
A filling bowl with taco seasoned chicken, beans, crunchy romaine, rice, and so much more!
Servings: 4 people
Equipment
- cutting board
- sauce pan with lid
- knife
- skillet
- tongs
- bowl
- colander
Ingredients
- 1 box Spanish or Mexican-style rice
- 1 tablespoon olive or vegetable oil
- 1 pound chicken tenderloins
- 1 packet taco seasoning
- 1 ear fresh corn cooked, cooled, and kernels removed
- 1 large romaine lettuce head rinsed and chopped
- 1 large tomato rinsed and chopped
- 1 red bellpepper rinsed and chopped
- 1 15 oz. can black beans rinsed and drained
- 1 cup shredded Monterey Jack cheese
- sour cream
- hot sauce
Instructions
- Wash and prepare all produce, rinse and drain beans, set aside.
- Cook rice according to package instructions in a medium sized saucepan. Once done, remove from heat and set aside to cool for about 5 minutes.
- While the rice is cooking, prep chicken tenderloins by coating them with the taco seasoning on all sides.
- Heat oil in the skillet on medium heat. Lay chicken tenderloins in a single layer in the pan. Cook for 3-4 minutes per side until cooked through and at least 165° F when measured. Remove from the pan and let rest for 5 minutes. Slice.
- Assemble your bowls by dividing the ingredients equally across four servings except for the rice - start with ¼ cup prepared rice per serving and save any extras, or add more to taste.
- Top with sour cream and your favorite hot sauce to taste, serve immediately. Leftovers can be stored in an airtight container for up to two days.