Grilled chicken taco bowls –a flavorful summer dish that can be made in less than 30 minutes!
One of my favorite things about summer is grilling! We use our grill several times a week and it seems to make everything 10x better! You just can’t beat grilled chicken. Now throw the chicken, black bean salsa and quinoa in a taco bowl and you’ve got an amazing dish!
I’m partnering with Old El Paso this year to bring you some new recipes using fresh ingredients that your family will love. Today I’ll be featuring their Stand N’ Stuff Soft Flour Tortillas. These are great because you can stuff all the yummy toppings inside. My kids thought they looked like mini boats. They loved them!
½ cup salsa, cilantro lime dressing or sour cream (optional)
6 Old El Paso Stand n’ stuff flour tortillas
1. Heat grill to a medium-high fire. Season chicken as desired. Place chicken on the grill and allow to cook for about 5 minutes per side (or until cooked in the center). Remove from grill and cut into strips.
2. While the chicken is cooling, combine the tomatoes, black beans, corn, green chiles, onion and lime juice in a medium sized bowl. Stir until combined and then salt and pepper to taste.
3. Layer the quinoa, chicken, black bean salsa, lettuce, cheese and dressing inside the stand n’ stuff flour tortilla.
Tip: For perfectly grilled chicken, place in a zip top bag and then pound the chicken with a rolling pin, so it becomes even. This will help the meat to cook through evenly and become tender.
I picked the cilantro and tomatoes fresh from my garden. It added the perfect touch to these taco bowls. BTW – I am shocked my garden is still alive. I thought I would have for sure killed it by now. ;)
Lifestyle expert, Pinterest tastemaker and blogger at iheartnaptime.com. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.