Baked Chicken Taco Bowls

Baked Chicken Taco Bowls

Health Rating
Prep Cook Ready in Servings
15 min 40 min 55 min 8


1/2 tsp Black pepper
1 can (15oz) Black beans, canned
1/4 tsp Cayenne pepper
1 cup, shredded Cheddar cheese
3 breast Chicken breast, skinless
1 tbsp Chili powder
1/2 tbsp Cumin
1 cup Frozen yellow corn kernels
1 tsp Garlic
5 green onion (stem) Green onion, scallion, ramp
1/2 tsp Oregano, dried
1 1/2 cup Salsa, ready-to-serve
1/4 tsp Salt
1 cup Sour cream, light (optional)
2 cup White rice, parboiled, dry


Preheat oven at 435 degrees F (220 degrees C). Grease a glass casserole dish with olive oil or cooking spray.

Combine the chicken, spices, water, salsa corn and beans in the casserole dish and bake for 30-40 minute or until chicken is thoroughly cooked.

While the chicken is baking, cook the rice as instructed on the package (usually it takes 2 cups of water for every cup of rice).

After the chicken is cooked through, remove the breasts from casserole dish onto a cutting board and shred with two forks. Return shredded chicken to casserole dish and mix with the other baked ingredients.

Serve by spooning cooked rice into a bowl and topping with chicken mixture. Garnish with shredded cheese, a small scoop of sour cream (optional), green onions and cilantro.

Nutrition Facts

Per Portion

Calories 471
Calories from fat 99
Calories from saturated fat 53
Total Fat 11.0 g
Saturated Fat 5.9 g
Trans Fat 0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.1 g
Cholesterol 77 mg
Sodium 810 mg
Potassium 782 mg
Total Carbohydrate 60 g
Dietary Fiber 6.6 g
Sugars 3.0 g
Protein 33 g

Dietary servings

Per Portion

Grain 1.9
Meat 1.0
Meat Alternative 0.3
Milk Alternative 1.0
Vegetables 1.1

Energy sources

Recipe from:
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