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High Protein Rotisserie Chicken Taco Bowls - Easy, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Rotisserie chicken: 1 whole, skin removed, meat shredded (about 4–5 cups)
  • Taco seasoning: 2–3 tablespoons (store-bought or homemade)
  • Chicken broth or water: 1/4 cup, to moisten and warm the chicken with spices
  • Cooked grains: 3–4 cups cooked brown rice, white rice, or quinoa
  • Black beans: 1 can (15 ounces), drained and rinsed
  • Corn: 1 cup (frozen, canned, or grilled kernels)
  • Cherry tomatoes: 1 cup, halved
  • Romaine or shredded lettuce: 2–3 cups
  • Red onion: 1/4 cup, finely diced
  • Avocado: 1 large, diced (or guacamole)
  • Greek yogurt or sour cream: 1/2 cup (Greek yogurt boosts protein)
  • Shredded cheese: 1 cup (cheddar, Monterey Jack, or a Mexican blend)
  • Salsa or pico de gallo: 1 cup
  • Lime: 1–2, cut into wedges
  • Fresh cilantro: Small bunch, chopped
  • Olive oil: 1 tablespoon (optional, for warming beans/corn)
  • Salt and pepper: To taste
  • Optional add-ins: Pickled jalapeños, hot sauce, sliced radishes, sautéed peppers and onions

Method
 

  1. Prep the base: Cook your rice or quinoa if you haven’t already. Fluff and keep warm. Season with a pinch of salt and a squeeze of lime for brightness.
  2. Shred the chicken: Remove skin and bones. Shred both breast and thigh meat for a juicy mix.
  3. Season the chicken: Add shredded chicken to a skillet with taco seasoning and broth. Stir over medium heat 3–5 minutes until hot and well coated. Adjust salt and pepper.
  4. Warm beans and corn: In a small pan, heat olive oil. Add black beans and corn with a pinch of salt. Cook 2–3 minutes until warm. You can also microwave to save time.
  5. Chop the veggies: Halve tomatoes, dice onion, chop cilantro, and cut avocado. Rinse and shred lettuce or romaine.
  6. Build your bowls: Spoon grains into each bowl. Top with seasoned chicken, black beans, and corn.
  7. Add toppings: Layer on lettuce, tomatoes, onion, avocado, and cheese. Spoon over salsa and a dollop of Greek yogurt or sour cream. Finish with cilantro and a good squeeze of lime.
  8. Adjust heat and crunch: Add pickled jalapeños, hot sauce, or crunchy radishes to taste.