CHICKEN TACO SALAD BOWL

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still melting well.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Baked chips reduce fat content, while pita chips are often cheaper.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are lower in calories and often less expensive.

Cut chicken breast into small cubes.

Add garlic salt, cumin, paprika, black pepper, diced chipotle peppers, and adobo sauce to chicken and mix well.

Let chicken sit while preparing rice.

Heat medium frying pan on medium-high and add 2 tablespoons of oil.

Add 1 cup of rice to hot oil and fry until golden.

Add 8 ounces of tomato sauce and 1.75 cups of water to rice, then add chicken bouillon, ground cumin, onion powder, and garlic powder.

Mix well, reduce heat to low, cover, and cook for 25-30 minutes.

Preheat oven to 350 degrees.

Heat large frying pan on medium-high and add 2 tablespoons of oil.

Fry extra large flour tortilla for 50 seconds on each side, ensuring it is coated in oil.

Press fried tortilla into an oven-safe bowl to mold it, then place on a cookie sheet.

Bake tortilla bowls for 12-15 minutes until golden.

In the same frying pan, heat a little oil and add quartered onion and minced garlic, cooking for a couple of minutes.

Add chicken to the pan and cook for 7 minutes or until fully cooked.

Remove taco bowls from the oven and place on a plate.

Fill bowls with lettuce, rice, chicken, cheese, jalapenos, pico de gallo, sour cream, avocado, and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens