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BBQ Chicken Taco Bowls - A Bright, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • BBQ sauce: 1/2 cup (use your favorite; smoky or honey-style both work)
  • Seasoning: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Oil: 1–2 tablespoons olive oil or avocado oil
  • Base: 3 cups cooked rice (white, brown, or cilantro-lime) or cooked quinoa; or 6 cups chopped romaine for a lighter bowl
  • Beans: 1 can (15 ounces) black beans, drained and rinsed
  • Corn: 1 cup corn kernels (fresh, frozen, or canned)
  • Veggies and toppings: 1 cup cherry tomatoes (halved), 1 small red onion (thinly sliced), 1 avocado (diced), 1/2 cup shredded cheddar or Monterey Jack, 1/4 cup chopped cilantro
  • Crunch: 1 cup crushed tortilla chips or strips (optional)
  • Freshness and zing: Lime wedges, pickled jalapeños (optional)
  • Sauce boost: Extra BBQ sauce and/or a quick lime crema (1/3 cup sour cream + zest and juice of 1/2 lime + pinch of salt)

Method
 

  1. Prep the base: Cook rice or quinoa according to package directions. Fluff and set aside. If using greens, chop and chill.
  2. Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Season the chicken: Pat chicken dry. Rub with oil and sprinkle on the spice blend, coating both sides evenly.
  4. Sear the chicken: Heat a large skillet over medium-high. Add a little oil, then the chicken. Cook 4–6 minutes per side, until well browned and cooked through (internal temp 165°F).
  5. Glaze with BBQ sauce: Reduce heat to low. Add 1/2 cup BBQ sauce to the skillet and toss the chicken to coat. Let it bubble 1–2 minutes to thicken slightly.
  6. Rest and slice: Transfer chicken to a cutting board. Rest 5 minutes, then slice or shred. Spoon any extra sauce from the pan over the chicken.
  7. Warm beans and corn: In the same skillet, add black beans and corn with a splash of water. Warm for 2–3 minutes. Season with a pinch of salt and a squeeze of lime.
  8. Prep toppings: Halve tomatoes, slice onion, dice avocado, chop cilantro, and crush tortilla chips if using. Stir together lime crema if you like.
  9. Build the bowls: Add a scoop of rice or greens. Top with BBQ chicken, black beans, corn, tomatoes, onion, avocado, and cheese. Finish with cilantro, a few jalapeños, and tortilla chips for crunch.
  10. Finish with sauce: Drizzle on a little more BBQ sauce and/or lime crema. Add lime wedges on the side for a final squeeze.