Chicken Taco Bowls

Easy Chicken Taco Bowls

Tender, juicy chicken, Avocado Corn Salsa, and black beans served over brown rice and drizzled in Creamy Cilantro Lime Sauce. So much flavor you will forget that you're eating healthy!

 #Easy #Chicken #Taco #Bowls

Ingredients:

• 2 cups brown rice, (cooked)
• 1 cup black beans, (no salt added, drained and rinsed)
• 1 cup shredded sharp cheddar cheese
• Chicken:
• 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
• Avocado Corn Salsa:
• 1 large avocado, (peeled, pitted and chopped)
• 1 cup cherry tomatoes, (halved)
• 2-3 tbsp lime juice, (add to taste)
• 1-2 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)
• Creamy Cilantro Lime Sauce:
• 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
• Garnishments:
• lime wedges
• freshly chopped cilantro
• chopped scallions, (green onions)

Instructions:

1. Combine all ingredients for the creamy cilantro lime sauce into a food processor and blend until it reaches a creamy consistency. Add lime juice, salt and pepper - all to taste. Place into the fridge until ready to use.
2. The consistency of the sauce will depend on how much liquid you add. If you prefer a thicker sauce, start with 3 tablespoons or 1/4 cup of milk and increase to reached desired consistency.
3. Start with the rice. Cook according to package instructions. Once cooked, toss in the black beans to warm and stir.
4. Can sub with white rice, cauliflower rice, or a bed of lettuce.
5. Place the cut chicken into a ziploc bag. Add the seasonings, seal the bag, and toss to coat. Add the cornstarch, reseal, and toss to thoroughly coat - making sure each chunk is coated.
6. Place a large, nonstick pan with 1 tablespoon of olive oil over medium heat. Once the oil is heated, add the chicken and cook 2-3 minutes per side or until the internal temperature reaches 165 degrees F. Squeeze half or 1 full lime over the chicken as it cooks.
7. Remove from heat.
8. While the chicken is cooking, prep the avocado corn salsa by combining all ingredients into a medium-sized bowl, adding the avocado last. Fold in gently.
9. Season with salt and pepper, to taste. Add lime juice and cilantro as listed or to your taste preference.
10. Assemble the bowl: Divide the ingredients between 4 bowls: the black bean and rice mix, chicken, avocado corn salsa, cheese, and drizzle with the creamy cilantro lime sauce. 
11. Garnish with freshly chopped cilantro, a squeeze or two of lime juice, and chopped scallions.

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