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Thrive On

Chicken Taco Bowls

Low PotassiumHigh Protein Egg-FreeNo ShellfishNut-FreeGluten-FreeMexicanChickenDinner
4 servings
Active time: 45 minutes
Total time: 45 minutes

Nutrition Per Serving

  • Calories492 cal
  • Total Fat29.1 g
  • Saturated Fat6.8 g
  • Cholesterol0 mg
  • Sodium730 mg
  • Carbohydrate Total32.8 g
  • Protein25.3 g
  • Phosphorus408 mg
  • Potassium547 mg
  • Fiber5 g
  • Calcium195 mg

Ingredients

  • 8 6-inch corn tortillas
  • Canola oil cooking spray
  • 12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
  • 1 cup prepared green salsa
  • ½ cup shredded sharp Cheddar cheese
  • ½ cup reduced-fat sour cream
  • 1 cup thinly sliced lettuce
  • 1 medium tomato, chopped
  • 2 tablespoons sliced ripe black olives

Description

This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade “tortilla bowls.” The “tortilla bowls” are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 “bowls” at once. Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking.

Directions

  1. Preheat oven to 375°F.
  2. Heat tortillas until warm. Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl”. Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
  3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
  4. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.

Tips

  • To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
  • Muffin tin with 12 (1/2-cup) cups
© Meredith Operations Corporation. All rights reserved. Used with permission.