Taco Bowl
Taco bowls are one my favourite lunches! Loaded with protein and fibre, it'll keep you fuller for longer and no need for snacking.
Swap in/out what ever taco ingredients you wish, grilled onions and peppers add even more flavour.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 692
- % Daily Value *
- Total Fat 23.2g36%
- Total Carbohydrate 54.6g19%
- Dietary Fiber 16g64%
- Protein 63.5g127%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryLunch
2 medium chicken breasts
2 tbsp taco seasoning
6 lettuce leaves
2 spring onions
50 g black olives
80 g sweetcorn
1 avocado
2 tbsp low fat sour cream
20 g grated low fat cheese
For the rice
60 g brown rice
1 tsp lemon juice
1 tsp smoked paprika
1 pinch of salt
0.50 tsp dried coriander
For the salsa
200 g chopped tomatoes
1 tsp dried chilli flakes
1 tsp smoked paprika
0.50 tsp garlic powder
0.50 tsp black pepper
1 pinch of salt
1
Preheat the oven to 180C, and line a baking tray with greaseproof paper.
Rub the taco seasoning onto the chicken breasts, ensuring both sides are evenly coated.
Place the coated breasts onto the baking tray and bake for 15 minutes, flip and cook for a further 15 minutes. Make sure the chicken is cooked through thoroughly, then set aside.
2
Roughly chop all the lettuce and olives, finely chop the spring onions, and peal and dice the avocado. Set the vegetables aside.
For The Rice
3
Bring a pot of water to the boil, add the rice and cook for 35 minutes.
Strain with a sieve and return to the pot.
4
Add the lemon juice, coriander, paprika and salt to the rice.
Mix well until fully combined.
For The Salsa
5
Strain the chopped tomatoes to remove any excess liquid.
Add the tomatoes and spices to the blender and mix. I like the salsa pretty smooth, but if you prefer a thicker sauce then simply pulse it until you reach your desired consistency.
7
Now that the prep and cooking is done, you just plate! I like to have a bed of lettuce, followed by the chopped vegetables, and rice and sour cream on the side.
Slice your chicken and lay it on top and drizzle with your salsa! Sprinkle with your cheese and your done!
Perfect for lunch or dinner, and is full of protein and nutrients!
Ingredients
2 medium chicken breasts
2 tbsp taco seasoning
6 lettuce leaves
2 spring onions
50 g black olives
80 g sweetcorn
1 avocado
2 tbsp low fat sour cream
20 g grated low fat cheese
For the rice
60 g brown rice
1 tsp lemon juice
1 tsp smoked paprika
1 pinch of salt
0.50 tsp dried coriander
For the salsa
200 g chopped tomatoes
1 tsp dried chilli flakes
1 tsp smoked paprika
0.50 tsp garlic powder
0.50 tsp black pepper
1 pinch of salt
Directions
1
Preheat the oven to 180C, and line a baking tray with greaseproof paper.
Rub the taco seasoning onto the chicken breasts, ensuring both sides are evenly coated.
Place the coated breasts onto the baking tray and bake for 15 minutes, flip and cook for a further 15 minutes. Make sure the chicken is cooked through thoroughly, then set aside.
2
Roughly chop all the lettuce and olives, finely chop the spring onions, and peal and dice the avocado. Set the vegetables aside.
For The Rice
3
Bring a pot of water to the boil, add the rice and cook for 35 minutes.
Strain with a sieve and return to the pot.
4
Add the lemon juice, coriander, paprika and salt to the rice.
Mix well until fully combined.
For The Salsa
5
Strain the chopped tomatoes to remove any excess liquid.
Add the tomatoes and spices to the blender and mix. I like the salsa pretty smooth, but if you prefer a thicker sauce then simply pulse it until you reach your desired consistency.
7
Now that the prep and cooking is done, you just plate! I like to have a bed of lettuce, followed by the chopped vegetables, and rice and sour cream on the side.
Slice your chicken and lay it on top and drizzle with your salsa! Sprinkle with your cheese and your done!
Perfect for lunch or dinner, and is full of protein and nutrients!