Easy Chicken Taco Bowls

rice topped with taco chicken meat, beans, and garnishes.

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Quick and easy chicken taco bowls are ready in about 20 minutes! Top the chicken and black bean filling with all of your favorite taco toppings for an easy and delicious weeknight dinner.


  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 1 (1-ounce) packet taco seasoning
  • ½ cup salsa verde
  • 1 (15-oz) can black beans, drained and rinsed
  • 4 cups cooked rice (see note)
  • 4 ounces grated Cotija cheese (see note)
  • 1 tablespoon chopped fresh cilantro for garnish
  • Optional toppings: guacamole, sour cream, salsa, sliced green onions, crushed tortilla chips



  1. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the chicken and break it up as it cooks.
  2. Once it’s cooked, add the taco seasoning, 1/2 cup salsa, and black beans. Stir well to combine. Cook the mixture for a couple of minutes.
  3. Place the rice in each bowl and top it with the chicken and beans. Sprinkle the crumbled cheese and cilantro over each bowl. Add your favorite toppings and serve.


Rice: I use the microwave instant rice cups for this recipe – they only take a minute each to cook making things very easy.

Cheese: Cotija is a Mexican crumbling cheese. It’s available at most grocery stores, but if you can’t find it, try crumbled feta.

If you have leftovers, they will keep for several days in the refrigerator. I like to store the leftover chicken and beans in a separate container from the toppings.