Meal Prep Chicken Taco Grain Bowls

two Chicken Taco Grain Bowls topped with seasoned ground chicken, quinoa, black beans, avocado, cherry tomatoes, shredded cheese, red onion, romaine lettuce, and creamy cilantro lime dressing.

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Meal Prep Chicken Taco Grain Bowls

These Chicken Taco Grain Bowls are loaded with bold Tex-Mex flavor and fresh, colorful ingredients for a hearty and wholesome meal. They’re easy to customize with your favorite toppings and perfect for meal prep, quick lunches, or busy weeknight dinners.

Prep Time20

Cook Time20

Total Time40

Course: Lunch, Main Course

Cuisine: Tex-Mex

Keyword: chicken taco grain bowls

Servings:

Calories: 480kcal

Author: Valerie Brunmeier

Ingredients

1 pound 96% lean ground chicken
1 tablespoon low-sodium taco seasoning
¼ cup water

For the Quinoa

1 ½ cups low-sodium chicken broth
¾ cup quinoa

For the Bowls

4 cups chopped romaine
1 15-ounce can black beans rinsed and drained
1 cup cherry tomatoes quartered
½ cup diced red onion
¼ cup chopped fresh cilantro
½ cup shredded cheddar or Jack cheese optional
1 large avocado sliced
½ cup Creamy Cilantro Lime Dressing
lime wedges optional

Instructions

Cook the Chicken

Coat a large skillet with nonstick cooking spray and place over MEDIUM heat. Add the chicken and cook, breaking it up with a spoon, until crumbled and cooked through. Drain excess liquid, if needed. Return the skillet to the heat, add the taco seasoning and water, and cook, stirring, until the chicken is well coated and moistened. Remove from the heat and set aside to cool slightly.

Cook the Quinoa

Rinse the quinoa well in a fine mesh strainer under cool running water and drain. Add the broth to a medium saucepan and place over HIGH heat. Stir in the rinsed quinoa and bring to a boil. Reduce the heat to LOW, cover, and simmer for 12 to 15 minutes, or until the broth has been absorbed and the quinoa is tender. Remove from the heat and let rest for 5 minutes, then fluff with a fork and set aside to cool.

Assemble the Bowls (to serve now)

Divide the romaine between 4 bowls. Top each with chicken, quinoa, black beans, tomatoes, onion, cilantro, and cheese (if using) and toss to combine. Add the avocado. Drizzle with the dressing before serving.

Meal Prep Instructions (for lunches throughout the week)

Divide the chicken, quinoa, beans, tomatoes, onion, cilantro, and cheese (if using) between 4 meal prep containers. Tuck a lime wedge into each container. Store the romaine, avocado, and dressing separately. Refrigerate the components for up to 3 to 4 days.
On the day you’ll be eating it, add the lettuce and toss to combine. Top with avocado, drizzle with dressing, and squeeze the juice from the lime wedge over the top just before serving. For meal prep, toss the avocado with a little lime juice to help prevent browning.

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