Ground Chicken & Black Bean Taco Bowls (or Tacos)

This is a recipe my family eats nearly every week. I’ve never actually written it down before because it hardly needs one, but with two of my kids living on their own now and cooking more meals for themselves, I’ve been wanting to document even the simplest things lately. I want to give them quick, easy options for a nourishing, affordable meal they can make at home, feed their roommates, or enjoy as leftovers the next day.

This one hits all the marks for me. You’ve got lean protein from the ground chicken, fiber from the black beans, and healthy fat from the olive oil –  the simple formula I come back to again and again when I want a meal that actually keeps everyone satisfied. Toppings like avocado add even more healthy fat, and all those fresh toppings like cilantro, radishes, salsa, they bring extra plant fiber and flavor to the meal. 

Lately we’ve been loving this over a roasted sweet potato. Cut one in half, place it cut side down on a baking sheet, drizzle with olive oil, salt, and pepper, and roast at 375°F for about 45 minutes. The cut surface gets beautifully caramelized and crispy and it makes the most incredible base for this taco filling. That said, it’s equally delicious as a classic taco or over rice. Weeknight dinners really don’t get much easier than this.

Warmly, 

Christina

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Ground Chicken & Black Bean Taco Bowls (or Tacos)

This flavorful ground chicken and black beans seasoned with Siete taco seasoning is a weekly staple in our family. We enjoy it served over rice or greens, tucked in tortillas or scooped over roasted sweet potatoes with all the toppings.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: ground chicken, taco meat

Servings: 4 servings

Author: Christina Shoup

Ingredients

• 1 tbsp olive oil
• 1 pound ground chicken 93% lean is best
• ½ red or brown onion diced
• 1 Siete taco seasoning packet
• ⅓ cup water
• 1 14oz can black beans drained and rinsed
• ⅓ cup fresh cilantro roughly chopped
• 1 lime halved (one half for cooking, one half cut into wedges for serving)

Instructions

• Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the ground chicken to the skillet. Break it apart with a spatula and cook until no longer pink, about 6-7 minutes.
• Add the onion and cook, stirring occasionally, until softened and just starting to brown, about 4-5 minutes.
• Stir in the seasoning packet and water, mixing well to coat the chicken. Add the black beans and stir to combine. Reduce heat to medium and simmer for 3-4 minutes until the sauce thickens and the beans are warmed through.
• Remove from heat and fold in the cilantro. Squeeze half of the lime over the filling and stir to combine. Taste and adjust salt if needed.

Assemble your bowls or tacos:

• For bowls: serve over rice or greens and top with your choice of toppings. This taco meat is also delicious served on top of roasted sweet potatoes.
• For tacos: spoon filling into warm tortillas and top as desired. Serve with remaining lime wedges on the side.