Grilled chicken taco bowls –a flavorful summer dish that can be made in less than 30 minutes!
Prep Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 6
Ingredients
2large chicken breastsseasoned how you prefer
3tomatoesdiced
1can15 oz black beans (drained and rinsed)
1can15 oz corn (drained)
4.5ounces4.5 oz can Old El Paso chopped green chiles
½cuponionchopped
½cupcilantro
½limejuiced
salt and pepperto taste
2cupsquinoa or ricecooked
½cupshredded cheese
2cupsshredded lettuce
½cupsalsacilantro lime dressing or sour cream (optional)
6Old El Paso Stand n’ stuff flour tortillas
Instructions
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.
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.
Layer the quinoa, chicken, black bean salsa, lettuce, cheese and dressing inside the stand n’ stuff flour tortilla.
Enjoy!
Notes
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.