Name: High-Protein Chicken Taco Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breast (about 908g); 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil; 2 cups cooked black beans (drained and rinsed); 2 cups cherry tomatoes, halved; 1 1/2 cups finely shredded romaine lettuce; 1/2 cup chopped red onion; 1/2 cup chopped fresh cilantro; 2 limes, cut into wedges

High-Protein Chicken Taco Bowls

FragrantBagel8154

This High-Protein Chicken Taco Bowl is designed to deliver a whopping 67g of protein per serving while keeping things light, Mexican-inspired, and fresh. Juicy, spice-rubbed roasted chicken breast sits atop crunchy romaine, vibrant cherry tomatoes, and hearty black beans for a taco experience without the tortillas—making it lower in calories and fat. Each bowl bursts with classic flavors thanks to layers of spices, zippy lime, and fresh cilantro. Perfect for a weeknight dinner, this recipe is easy, satisfying, and full of bold taco vibes—without any heaviness. It’s a meal to crave, not just a diet dinner!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
Place chicken breasts on the prepared baking sheet. Rub all sides with olive oil and sprinkle evenly with spice mixture.
Roast chicken for 20-25 minutes, or until cooked through (internal temp 165°F/74°C). Let rest for 5 minutes, then slice thinly.
While chicken cooks, warm black beans in a saucepan over medium heat until heated through, about 5 minutes. Season lightly with salt if needed.
Divide lettuce among 4 large bowls. Top each with equal portions of sliced chicken, black beans, cherry tomatoes, red onion, and cilantro.
Serve each bowl with lime wedges for squeezing over the top just before eating.