These chicken taco bowls with juicy grilled chicken, rice, pico de Gallo and cilantro sauce is my go-to easy dinner recipe when I want something nutritious and super delicious.

Chicken taco bowls with pico de Gallo, avocado, cilantro sauce and rice.

Ingredients needed

Chicken. I used skinless boneless chicken breast but boneless chicken thighs will be delicious too. You can also use shredded chicken. My juicy shredded taco chicken is perfect for this recipe.
Rice.
Pico de Gallo.
Cilantro sauce.
Fresh avocado.
Other toppings: Any salsa of your choice will work. We often have this with corn salsa, avocado salsa or creamy guacamole. Sour cream and pickled chillies are also great additions.

How to make chicken taco bowls

Marinate the chicken: Start by marinating the chicken. I like to do this a day in advance and keep the chicken in a ziploc bag in the fridge. Alternatively, you can marinate the chicken and freeze it for up to 3 months. Combine all the spices with the olive oil, crushed garlic and lemon juice. Add to the chicken then allow to marinate for at least 30 minutes.
Prepare the toppings: While the chicken marinates, cook the rice, make the pico de gallo (or any salsa’s you’d like to serve) and the cilantro sauce.
Cook the chicken: Grill, pan sear or air fry the chicken until golden brown and cooked through. Allow to rest for 5 minutes then slice.
Assemble and serve: Add rice to your serving bowl then top with the sliced chicken. Add a generous spoonful of pico de gallo, some cubed avocado and drizzle with a few tablespoons of the cilantro sauce. Serve with fresh cilantro and lime wedges.

Can I make this ahead?

Yes, the chicken can be marinated the day in advance and kept in the refrigerator or frozen for up to 3 months. Leftovers can be kept in an airtight container in the fridge for up to 3 days, making this a great recipe for meal prep.

Chicken taco bowls with rice, pico de gallo and cilantro sauce.

Chicken taco recipes

Chicken Taco Bowls

These chicken taco bowls with juicy grilled chicken, rice, pico de Gallo and cilantro sauce is my go-to easy dinner recipe when I want something nutritious and super delicious.

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: American, Mexican

Keyword: chicken taco bowl, chicken taco bowls, taco bowl recipe

Prep Time: 20

Cook Time: 20

Total Time: 40

Calories: 570kcal

Author: Alida Ryder

Servings:

Ingredients

1 lb / 500g chicken breasts
2 tbsp olive oil
2 tbsp lime juice
2 garlic cloves minced
4 tsp taco seasoning
1 tsp salt

To serve

rice
pico de gallo
cilantro sauce
cubed avocado
fresh cilantro

Instructions

Combine all the spices with the olive oil, crushed garlic and lemon juice.
Add to the chicken then allow to marinate for at least 30 minutes but up to 12 hours in the fridge.
While the chicken marinates, cook the rice, make the pico de gallo (or any salsa's you'd like to serve) and the cilantro sauce.
Grill, pan sear or air fry the chicken until golden brown and cooked through. Allow to rest for 5 minutes then slice.
Add rice to your serving bowl then top with the sliced chicken. Add a generous spoonful of pico de gallo, some cubed avocado and drizzle with a few tablespoons of the cilantro sauce.
Serve with fresh cilantro and lime wedges.

Nutrition

Table of Contents

1 Ingredients needed
2 How to make chicken taco bowls
3 Can I make this ahead?
4 Chicken taco recipes
5 Chicken Taco Bowls