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Zesty California Chicken Taco Bowl

Cook 30 min. | Servings 4

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1 box Azteca Crispy & Flaky Taco Salad Shells

1 pound boneless, skinless chicken breast, cubed

1/4 cup olive oil

4 cloves garlic minced

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1/2 teaspoon basil

1/4 cup parsley, chopped

1 ½ cups Jasmine rice, cooked

2 red peppers, cut in fourths

1 medium zucchini, sliced in rounds

1 tablespoon olive oil

Salt and pepper, to taste

2 avocados, mashed

1 lemon, juiced

1/2 cup parsley, chopped

1 clove garlic, chopped

Additional ingredients:

1 pint grape tomatoes, sliced in half

1/4 cup walnuts toasted

1/2 cup blue cheese, crumbled


  1. Preheat the grill to medium-high heat.
  2. Prepare salad shells per package directions; set aside.
  3. In a large bowl, combine the olive oil, garlic, onion powder, pepper, cayenne, paprika, basil and parsley; add chicken and toss well. Cover and refrigerate. Place red pepper and zucchini in a Ziplock bag; add 1 tablespoon of olive oil and a pinch of salt and pepper. Seal the bag and shake well so the veggies are coated with olive oil; set aside.
  4. Remove the chicken from the fridge. Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. Using a grill pan, cook zucchini and red peppers into strips and cube chicken.
  5. Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic, and salt and pepper to taste. Mix well.
  6. Assemble salad shells, divide ingredients into fourths. Add rice, chicken, grilled peppers and zucchini. Top with a dollop of avocado mixture, tomatoes and walnuts. Sprinkle with blue cheese.

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