Ground Chicken Taco Bowls

Name: Ground Chicken Taco Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Ingredients: 2 lbs ground chicken (95/5); ¾ cup tomato sauce; 1 tsp paprika; 1 tsp garlic powder; 1 tsp chili powder; 1 tsp cumin; ½ tbsp oil; salt and pepper to taste; 12 oz shredded cabbage; ½ tbsp oil; 1 tsp garlic powder; salt and pepper to taste; 3¾ cups cooked rice; ½ tbsp oil; 1 tbsp chili powder; 1 tsp paprika; 1 Roma tomato; 4 roma tomatoes; 1 small white onion; 2 jalapeños; 5 cloves garlic; ½ tbsp oil; ½ bunch cilantro; 2 Tbsp lime juice; salt to taste

User Reviews

4.5

201 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
5 servings
Calories
481 kcal
Course
Main Course
Cuisine
Mexican

Ground Chicken Taco Bowls

Iris Warren

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Ground Chicken Taco Bowls paired with shredded cabbage, rice, and a side of salsa roja. This is a flavorful and filling dish for under 500 calories.

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Ingredients

Servings

For the Meat

2 lbs ground chicken (95/5) I put boneless skinless chicken thighs in the food processor
¾ cup tomato sauce
1 tsp paprika
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
½ tbsp oil
salt and pepper to taste

For the Cabbage

12 oz shredded cabbage You can buy these pre shredded as coleslaw or salad mix
½ tbsp oil
1 tsp garlic powder
salt and pepper to taste

For the Rice

3¾ cups cooked rice
½ tbsp oil
1 tbsp chili powder
1 tsp paprika
1 Roma tomato diced

For the Salsa Roja

4 roma tomatoes
1 small white onion
2 jalapeños
5 cloves garlic
½ tbsp oil
½ bunch cilantro
2 Tbsp lime juice
salt to taste

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Instructions

For the Rice

Prepare enough rice to have 3¾ cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on what kind you use.
Dice 1 Roma tomato and remove the seeds.
Once the rice has finished, measure out 3¾ cups and add in the oil, chili powder, paprika, diced Roma tomato, and salt to taste.

For the Salsa Roja

You can either boil, roast, or air fry this. I use the air fryer. Preheat the air fryer to 400°F.
Wash your tomatoes, jalapeños, and cilantro. Cut the stems off the jalapeños and cut your onion in half. Peel your garlic cloves.
Add the halved onion, jalapeño peppers, tomatoes, and garlic to a large bowl and drizzle over ½ tbsp of oil and salt to your liking. Toss to coat. The tomatoes have finished cooking when they begin to change color and the skin starts to break.
Air fry for 8-10 minutes, turning every few minutes until the tomatoes and onions have softened and developed color.
Add the tomatoes, onions, garlic, jalapeños, ½ bunch of cilantro, and the juice of 1 lime to a blender or food processor Blend until smooth.
Add salt to taste. Adjust flavor with salt and lime juice as needed.
Portion out into smaller, separate cups for the meals. You will probably have extra.

For the Shredded Cabbage

Heat ½ tbsp of olive oil over medium high heat. Add in the shredded cabbage and cook for 4-5 minutes. Season with 1 tsp garlic powder and salt and pepper to taste.
You can drizzle in a bit of water to create steam and help them cook faster. Once finished, set aside until you are ready to plate.

For the Taco Meat

Heat ½ tbsp of oil over medium high heat and add in your ground chicken. Allow it to brown and cook.
Once the chicken is about 90% of the way cooked, add ¾ cup of tomato sauce, 1 tsp paprika, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and salt and pepper to taste. Stir to combine and cook for an additional few minutes to cook out the tomato sauce. Taste test and adjust flavors as needed.