Easy Chicken Taco Bowls Recipe with 45g Protein!

If you’re looking for a fresh, colorful, and protein-packed dinner with 45 grams of protein and 10 grams of fiber, these chicken taco bowls check every box! Juicy, seasoned chicken, crisp romaine, creamy cotija cheese, along with a vibrant green sauce, come together in a bowl that’s satisfying and nourishing. Perfect for busy weeknights, meal prep, or taco Tuesday!

Easy Chicken Taco Bowls Recipe with 45g Protein!

One of my favorite things about this recipe is how easily it can be made into a family activity.

While I cook the chicken, the kids help wash and chop the vegetables and set out all the toppings.

When everything’s ready, everyone gets to build their own taco bowl just the way they like it—extra beans for one, more cheese for all the kids, always.

We sit down at the table together, each bowl a little different, and it’s one of those simple, healthy meals that makes everyone happy.

I love that this recipe is quick for dinner on a busy night, or one I can meal prep all the ingredients ahead of time, to then keep in the fridge.

Once it’s prepped, then all I have to do for an easy lunch to throw it together and enjoy!

Why you’ll love this chicken taco bowl recipe

Nutritious & filling – Packed with lean protein, fiber-rich black beans, and fresh vegetables, it’s a great high-protein, high-fiber meal!

Customizable for the whole family – Everyone makes their own taco bowls and adds their favorite toppings like pico de gallo, avocado, or tortilla chips.

Meal-prep friendly – It’s a great recipe for making ahead and storing in the fridge for the week.

Simple ingredients for taco salad bowls

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Avocado oil – Adds richness and helps the chicken cook evenly without sticking. You can swap in olive oil if that’s what you have on hand.
• Boneless skinless chicken breasts – Lean and high in protein, perfect for soaking up the taco seasoning flavors. Chicken thighs also work if you prefer juicier meat.
• Homemade taco seasoning (or store-bought) – Brings that classic taco flavor with chili, cumin, paprika, and garlic. Homemade is my favorite for adjusting spice levels, but any blend will do.
• Romaine lettuce – Crisp and refreshing, it makes the perfect base for building your taco bowls.
• Black beans – Adds fiber, plant-based protein, and a creamy texture to balance the chicken. Pinto beans or chickpeas are great alternatives.
• Red bell pepper – Sweet, crunchy, and colorful. You can use yellow or orange peppers for variety.
• Cherry tomatoes – Juicy bursts of freshness that add brightness to each bite.
• Cotija cheese – Salty and crumbly, it adds a creamy, tangy finish. Feta works if cotija isn’t available.
• Cilantro – A fresh herb that ties everything together with its bright flavor.
• Spicy green taco sauce – The creamy, zesty sauce that takes these bowls to the next level.

How to make easy chicken taco bowls

Step 1: Heat a large skillet over medium-high heat. Add avocado oil and cubed chicken. Sauté, stirring often, until the chicken is no longer pink and cooked through (about 6–8 minutes). Add taco seasoning and cook for 2 more minutes, stirring to coat the chicken evenly. Remove from heat.

Step 2: Divide romaine, black beans, bell pepper, and tomatoes evenly into 4 bowls. Top each with cooked chicken.

Step 3: Sprinkle with cotija cheese, add fresh cilantro, and top with spicy green sauce to finish the bowls. Feel free to add extra toppings like green onions, sour cream, or lime wedges.

Watch me make this favorite for taco night!

The full how to video can be watched below, or on my YouTube channel!

How to make chicken taco bowls in the slow cooker or instant pot

If you love hands-off cooking, both the slow cooker and instant pot are perfect for this chicken taco bowl recipe. You’ll still get the same juicy, flavorful chicken, but with even less effort.

Slow Cooker Method

1. Prep the chicken: Place 1.5 pounds of cubed chicken breast in the bottom of your slow cooker.
2. Season: Sprinkle the taco seasoning evenly over the chicken. Drizzle with 1 tablespoon of avocado oil and toss to coat.
3. Cook low and slow: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked through and tender.
4. Shred or keep cubed: If you prefer shredded chicken, use two forks to shred it right in the slow cooker and mix with the cooking juices. For cubed chicken, simply stir and keep the pieces whole.
5. Assemble bowls: Build your taco bowls with romaine, beans, veggies, and toppings, then spoon the slow-cooked chicken on top.

Pro tip: Add a splash of chicken broth (about ¼ cup) if you want extra sauciness for your bowls.

Instant Pot Method

1. Layer in the chicken: Add 1.5 pounds of cubed chicken breast, taco seasoning, 1 tablespoon avocado oil, and ¼ cup water or chicken broth to the Instant Pot. Toss to combine.
2. Pressure cook: Seal the lid and set to Manual / Pressure Cook (high pressure) for 8 minutes. Once the cooking cycle is complete, allow a 5-minute natural release, then quick-release any remaining pressure.
3. Check & shred: Open the lid and stir. Shred the chicken with two forks (or keep cubed if that’s your style). The cooking liquid will coat the chicken for extra flavor.
4. Assemble bowls: Build your bowls with romaine, beans, peppers, tomatoes, and all your favorite toppings, then finish with the juicy Instant Pot chicken.

Both methods make this recipe even more meal-prep friendly—you can easily double the chicken, store it in the fridge, and enjoy chicken taco bowls all week long!

Serving suggestion

Serve your chicken taco bowls with a side of brown rice, cilantro lime rice, or cauliflower rice for extra fiber. Want even more veggies? Fajita veggies are a great add-in!

A drizzle of fresh lime juice before eating brightens the flavors even more.

How to store leftovers

Store leftover chicken, vegetables, and toppings separately in their own airtight container.

• Chicken: Keeps for 5-6 days in the fridge.
• Vegetables: Best eaten within 2–3 days to maintain crispness.

To reheat, warm the chicken in a skillet or microwave, then assemble fresh bowls just before serving.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this chicken taco bowls recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Chicken breast – Swap with chicken thighs for juicier meat, or use shredded rotisserie chicken for convenience.

Avocado oil – Olive oil or coconut oil works well, too.

Taco seasoning – If you don’t have homemade taco seasoning or a packet from the grocery store, simply add a mixture of chili powder, paprika, cumin, garlic powder, and onion powder to your chicken to season.

Romaine lettuce – Feel free to substitute with spinach, kale, or a spring mix for a different green base. Thinly sliced cabbage works well too.

Black beans – Pinto beans or chickpeas make great substitutes.

Cotija cheese – Feta or shredded cheddar cheese are good alternatives.

More easy weeknight dinner recipes you’ll love

• Instant pot hawaiian chicken tacos
• 20 minute beef enchilada skillet
• BBQ chicken lettuce wraps

If you try this classic chicken taco bowl recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather