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ALL OF THE BEANS.
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Spicy Chicken Taco Bowl
Looking to boost your taco bowl to the next level? Give our favorite spicy version made with saucy and preseasoned Bush’s® Taco Fiesta™ Sidekicks a try (you can thank us later).
- Prep Time
10 Mins
- Cook Time
25 Mins
- Serves
4
Ingredients
- Spicy Chicken Taco Bowl
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground garlic
- Salt
- 4 boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 small yellow onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 can Taco Fiesta™ Black Beans
- Cooked brown rice, for serving
- Guacamole, for serving
- Shredded lettuce, for serving
- Shredded yellow or white cheese, for serving
Cooking Instructions
- 1PREHEAT
Preheat oven to 375°F.
- 2COMBINE
Combine chili powder, cumin, garlic, and 2 teaspoons salt in a small bowl. Rub the chicken thighs with the spice mixture.
- 3BROWN
Heat the vegetable oil in a large skillet over medium-heat. Add the chicken thighs and cook until browned on both sides, 10 to 12 minutes, turning once. Add the yellow onions and red bell pepper and toss gently to combine.
- 4ROAST
Transfer the skillet to the oven and roast until the chicken thighs are cooked through and the vegetables are softened but still slightly crunchy, 12 to 15 minutes.
- 5HEAT
Remove the skillet from the oven and in a separate pan, heat the Taco Fiesta™ Black Beans.
- 6CHOP
Transfer the chicken thighs to a cutting board and slice.
- 7ASSEMBLE
Assemble the taco bowls with the brown rice, chicken and pepper mixture, warmed Taco Fiesta™ Black Beans, guacamole, shredded lettuce, and yellow cheese.