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Ground Chicken Street Taco Bowls - Fresh, Fast, and Flavor-Packed

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

Ingredients
  

  • Ground chicken: 1 to 1.25 pounds (93–96% lean works best)
  • Onion: 1 small yellow onion, finely diced
  • Garlic: 3 cloves, minced
  • Tomato paste: 1 tablespoon
  • Chicken broth or water: 1/3 cup
  • Lime: 2 limes (zest and juice)
  • Olive oil or avocado oil: 1–2 tablespoons
  • Spices: Chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, kosher salt, black pepper, and a pinch of cayenne (optional)
  • Rice or base: Cooked white or brown rice, cilantro-lime rice, cauliflower rice, or shredded lettuce
  • Beans (optional): Black beans or pinto beans, drained and rinsed
  • Corn (optional): Fresh, frozen, or canned (drained)
  • Toppings: Diced avocado, chopped cilantro, diced red onion, shredded cabbage or lettuce, sliced jalapeños
  • Crema or sauce: Sour cream or Greek yogurt, lime juice, pinch of salt; or your favorite hot sauce
  • Cheese (optional): Cotija, queso fresco, or shredded Monterey Jack

Method
 

  1. Prep your base: Cook rice according to package directions or warm pre-cooked rice. For a lighter bowl, shred romaine or cabbage and set aside.
  2. Mix the spice blend: In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of cayenne if you like heat.
  3. Sauté aromatics: Heat 1 tablespoon oil in a large skillet over medium heat. Add the diced yellow onion and cook 3–4 minutes until softened. Stir in the minced garlic for 30 seconds until fragrant.
  4. Brown the chicken: Add ground chicken to the skillet. Break it up with a spatula and cook 5–7 minutes until no longer pink. Don’t let it dry out—turn the heat down if it starts to brown too quickly.
  5. Season and simmer: Stir in the spice blend and 1 tablespoon tomato paste. Cook 1 minute to bloom the spices. Add 1/3 cup broth or water and simmer 2–3 minutes, stirring, until saucy and well-coated.
  6. Finish with lime: Turn off the heat. Add the zest of 1 lime and the juice of 1–2 limes (to taste). Adjust salt and pepper. The lime should brighten the chicken without overpowering it.
  7. Make a quick crema: Mix 1/2 cup sour cream or Greek yogurt with the juice of 1/2 lime and a small pinch of salt. Thin with a splash of water if needed for drizzling.
  8. Warm add-ins (optional): If using corn or beans, toss them into the warm skillet for 1–2 minutes to heat through. Season lightly with salt.
  9. Assemble the bowls: Add rice or greens to each bowl. Top with a generous scoop of chicken, then beans or corn if using. Add avocado, red onion, jalapeño, and shredded cabbage or lettuce.
  10. Finish and serve: Drizzle with lime crema, sprinkle with chopped cilantro, and add a crumble of Cotija. Serve with lime wedges and hot sauce.