This California chicken taco bowl is simple and healthy. Try out this amazing chicken taco bowl recipe today and you'll be hooked!
Ingredients
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
Directions
- Preheat the grill to medium-high heat.
- Prepare salad shells per package directions; set aside.
- 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.
- 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.
- Add the mashed avocados to a bowl. Stir in the lemon juice, parsley, garlic, and salt and pepper to taste. Mix well.
- 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.
