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ALL OF THE BEANS.
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Spicy Chicken Taco Bowl
Looking to boost your taco bowl to the next level? Give our favorite spicy version made with saucy and preseasoned Bush’s® Taco Fiesta Sidekicks a try (you can thank us later).
- Prep Time
10 Mins
- Cook Time
25 Mins
- Serves
3 to 5
Ingredients
- Spicy Chicken Taco Bowl
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground garlic
- Salt
- 4 boneless, skinless chicken thighs
- 2 Tbsp vegetable oil
- 1 small yellow onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 can (15.1 oz) Bush’s® Taco Fiesta™ Black Beans
- Cooked brown rice, for serving
- Guacamole, for serving
- Shredded lettuce, for serving
- Shredded yellow or white cheese, for serving
Cooking Instructions
- 1PREHEAT
Preheat oven to 375 degrees F.
- 2COMBINE
Combine chili powder, cumin, garlic, and 2 tsp salt in a small bowl. Rub chicken thighs with spice mixture.
- 3BROWN
Heat vegetable oil in a large skillet over medium heat. Add chicken thighs and cook until browned on both sides, 10-12 minutes, turning once. Add yellow onions and red bell pepper and toss gently to combine.
- 4ROAST
Transfer skillet to oven and roast until chicken thighs are cooked through and have reached an internal temperature of at least 165 degrees F, and vegetables are softened but still slightly crunchy, 12-15 minutes.
- 5HEAT
Remove skillet from oven and heat black beans in a separate pan.
- 6CHOP
Transfer chicken thighs to cutting board and slice.
- 7ASSEMBLE
Assemble taco bowls with brown rice, chicken and pepper mixture, warmed black beans, guacamole, shredded lettuce, and yellow cheese.