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; ¾ cup tomato sauce; 1 tsp paprika; 1 tsp garlic powder; 1 tsp chili powder; 1 tsp cumin; ½ tbsp neutral cooking oil; salt; black pepper; 12 oz cabbage; ½ tbsp neutral cooking oil; 1 tsp garlic powder; salt; black pepper; 3¾ cups rice; ½ tbsp neutral cooking oil; 1 tbsp chili powder; 1 tsp paprika; 1 Roma tomato; 4 Roma tomato; 1 small white onion; 2 jalapeños; 5 cloves garlic; ½ tbsp neutral cooking oil; ½ bunch cilantro; 2 Tbsp lime juice; salt

User Reviews

4.5

114 reviews

Excellent

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

Ground Chicken Taco Bowls

Iris Warren

Report

Ground Chicken Taco Bowls offer a flavorful, spiced ground chicken served with seasoned rice, sautéed cabbage, and a fresh roasted tomato-based salsa roja. The rice is flavored with chili powder, paprika, and fresh tomatoes, while the salsa is made from air-fried or roasted tomatoes, jalapeños, onions, garlic, and cilantro, creating vibrant layers of texture and taste in each bowl.

Description

This recipe builds a taco bowl featuring seasoned ground chicken cooked with tomato sauce and southwest-inspired spices like paprika, chili powder, garlic powder, and cumin. The cabbage side is simply sautéed with oil and garlic powder, seasoned with salt and pepper to provide a crisp, fresh counterpoint. The rice is prepared separately and flavored with chili powder, paprika, diced Roma tomatoes, and oil, adding a smoky depth and moisture to the grain.

The salsa roja is made by roasting or air-frying tomatoes, jalapeños, garlic, onions, and cilantro and then blending them with lime juice and salt for brightness and heat. Combined, these components create a balanced meal bowl with protein, vegetables, and grains enhanced by bold southwestern flavors.

Share:

I Made This!

11 people made this

Print

155 people printed this

Save this

54 people saved this

Ingredients

Servings

For the Meat

2 lbs ground chicken I put boneless skinless chicken thighs in the food processor, 95/5 fat ratio
¾ cup tomato sauce
1 tsp paprika
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
½ tbsp neutral cooking oil generic cooking oil
salt to taste
black pepper to taste

For the Cabbage

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

For the Rice

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

For the Salsa Roja

4 Roma tomato
1 small white onion
2 jalapeños
5 cloves garlic
½ tbsp neutral cooking oil generic cooking oil
½ bunch cilantro
2 Tbsp lime juice
salt to taste

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.