Mains
Spicy Chicken Taco Bowl
30g Protein
Spicy Chicken Taco Bowl
You have to try my Spicy Chicken Taco Bowls. they've got 30g of protein in and make the perfect lunch when you want something healthy, fresh delicious and quick.
Ingredients:
For the Bowl:
100g of rice or black beans
1/4 cucumber, diced.
1 tomato, diced.
1/2 avocado, sliced.
1/4 red onion, finely chopped.
2 boneless, skinless chicken thighs.
1 tbsp olive oil (for grilling)
Chicken Marinade:
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp lemon juice
1/2 tsp salt
1 tbsp olive oil
For the Siracha Dressing
2 tbsp Siracha
1 tbsp peanut butter
1 tbsp olive oil
2 tbsp Greek Yogurt
1 tsp honey
Method:
Prepare the rice
Cook the rice according the the package instructions. Once done fluff it with a fork and set aside
Marinate the chicken thighs
In a small bowl, mix the garlic powder, smoked paprika, lemon juice, salt and olive oil.
Coat the chicken thighs thoroughly with the marinade and let it sit for 15 mins
Pre-heat grill pan or outdoor grill. Medium high heat.
Grill the chicken thighs for about 6-7 mins on each side until cooked through and slightly charred.
Let the chicken rest for a couple of mins before slicing into strips.
Make the Taco
Pre-heat the oven to 180c
Pop tortilla in a glass bowl making the taco into a bowl shape
bake for 10-12 mins until golden
Prepare the vegetables
Dice the cucumber and tomato, finely chop red onion and slice the avocado. Set aside.
Make the Siracha Dressing
In a small bowl, mix together the Siracha, peanut butter, olive oil, Greek yogurt and honey until smooth. Add a little water if too thick.
Assemble the Taco Bowls.
Grab the Taco Bowl
Fill with diced cucumber, rice, tomato, avocado, and red onion.
Add the grilled chicken strips
Drizzle generously with the Siracha dressing.
Garnish with fresh herbs like coriander (optional) and a squeeze of lemon. Enjoy!