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Easy Chicken Taco Bowls

Samantha Buckner
  • 30 minutes
  • Serves 4

INGREDIENTS

2 cups

brown rice, (cooked)

1 cup

black beans, (no salt added, drained and rinsed)

1 cup

shredded sharp cheddar cheese

1 1/4 lb

boneless, skinless chicken breast, (sliced into bite-size pieces)

salt and pepper, (to taste)

2 tsp

ground cumin

1 1/2 tsp

smoked paprika

1 1/2 tsp

chili powder

1 tsp

garlic powder

1/4 tsp

onion powder

1 tbsp

cornstarch

1

lime, (juiced)

1 tbsp

olive oil

1

large avocado, (peeled, pitted and chopped)

1 cup

cherry tomatoes, (halved)

2 tbsp

lime juice, (add to taste)

1 tbsp

cilantro, (add to taste)

1/2 cup

sweet corn

1 tsp

minced garlic

salt and pepper, (to taste)

1/4 cup

red onion, (chopped)

4 oz

cream cheese, (softened to room temp)

2

scallions, (root removed)

2

small limes, (juiced)

1/3 cup

cashew milk, (or milk of choice)

2 cloves

garlic

1 cup

cilantro leaves

lime wedges

freshly chopped cilantro

chopped scallions, (green onions)