Make Coach Ash’s High-Protein Ground Chicken and Veggie Taco Bowl
Nutritional Info
- Calories:
- 623
- Carbohydrates:
- 63 grams
- Fiber:
- 14 grams
- Protein:
- 36 grams
- Fat:
- 26 grams
Note: These values represent one serving of four.
Taco bowls are a salad’s more craveworthy cousin, featuring a variety of flavors and textures in every bite. They are also easily customizable, allowing you to use any meats, vegetables and leftovers you have in the fridge.
This version, inspired by a meal coach Ash Wilking makes at home, features ground chicken—which cooks up in a flash—along with mushrooms, bell peppers, and beans all served over rice. Thanks to 14 grams of fiber and 36 grams of protein, this dish is incredibly filling without weighing you down.
Make these bowls ahead of time and you’ll have a satisfying lunch or dinner waiting for you. Just prep the bowls and store in an airtight container in the fridge, and reheat in the microwave. If possible, wait until you’re ready to eat (after reheating) before adding the tomato, romaine, scallions, and avocado. These ingredients tend to get mushy, wilt, or turn brown and can make for a less-than-appetizing taco bowl if they are stored with the rest of the ingredients and reheated.
Feel free to swap any ingredients, such as ground turkey or chicken breast instead of ground chicken, and for a lighter meal, skip the rice and use a bed of fresh greens as the base.
Make it your own, grab your fork, and get ready to dig in!
Ground Chicken and Veggie Taco Bowls
- Serving
- 4
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
Ingredients
- 1 cup long-grain brown rice
- 2 cups broth
- 3 tablespoons olive oil, divided
- 1 pound ground chicken
- 1 tablespoon taco seasoning
- 1/2 pound white or cremini mushrooms, cleaned, stemmed, and thinly sliced
- Kosher salt
- 1 small bell pepper (any color), cored and sliced into strips
- 1 small onion (red, yellow, or sweet), sliced into strips
- 1 (15-ounce) can black beans, drained and rinsed
Additional toppings
- 1 large beefsteak tomato, diced or 1 cup pico de gallo, divided
- 4 cups shredded romaine lettuce
- 2 scallions, thinly sliced
- 1 avocado, sliced
Directions
Make the rice:
Rinse the rice in a mesh strainer to remove excess starch.
Add the rice to a medium (2-quart) stockpot with the bone broth and ½ teaspoon salt. Heat over medium heat until the broth comes to a boil, then cover and reduce the heat to low. Simmer for about 40-45 minutes until the broth has been absorbed by the rice and the rice is tender. Timing may vary based on your equipment.
Remove from the heat and let the rice sit for 10 minutes before fluffing and adding to the bowls.
Cook the chicken and vegetables:
While the rice cooks, heat 1 tablespoon of olive oil in a large (10- to 12-inch) skillet over medium heat.
Add the chicken and stir to break into smaller pieces.
Cook for 3-4 minutes, then stir in the taco seasoning. Continue to cook for about 4-5 minutes more until the chicken is completely cooked through. Transfer the chicken to a bowl and cover to keep warm.
Add another 1 tablespoon olive oil to the skillet. Add the mushrooms and a pinch of kosher salt, then stir to coat with the oil. Cook undisturbed for 4-5 minutes to brown well, then stir and cook for 2-3 minutes more until tender. Transfer the mushrooms to a separate bowl and cover to keep warm.
Add the final 1 tablespoon olive oil to the skillet. Stir in the bell pepper and onion, along with another pinch of kosher salt. Cook for 7-8 minutes, stirring occasionally, until the vegetables are tender and browned along the edges.
Assemble the bowls:
Divide the rice between 4 bowls, then top with the beans, vegetables, and chicken and additional toppings.
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