Chicken Thigh Taco Bowls

If you’re anything like me, this month is full of goals. Eating better, spending less, more intentional with time…can you relate? Well, one of the ways I position myself for success is with dinnertime and this Chicken Thigh Taco Bowl recipe is a significant step in the right direction — here’s why ….

chicken thigh taco bowl ingredients

A Great Meal for Budgets

First, cooking with chicken thighs comes with several perks ::

  • budget friendly
  • full of flavor
  • practically impossible to overcook

Chicken Thigh Taco Bowls are a great recipe for ‘batch cooking’! PRO-TIP :: double the recipe and portion the chicken out for meals throughout the week

EMILY, FFAY

Getting a home-cooked meal on the table is one of the ways I manage my spending and eating habits. Not only is each serving under $2 per person, I was also able to limit the calories and fat by being intentional with my ingredients and cooking techniques (oven-roasting/no fat added).

A GREAT Meal when TIME is short

Next – talking about time management goals — this recipe is quickly assembled and on the table in under 45 minutes — mix – cook – serve!

Intentionality with my time is another key area that I’m focused on improving, and home-cooked meals definitely help me in meeting that goal. In fact, I was just talking with a friend about how family dinnertime can be one of the most fulfilling parts of my day. Low-key, good food is such a wonderful platform for conversation and reconnection and turns a regular part of my day into an opportunity.

chicken is served

A GREAT Meal for Batching

These spicy roasted taco chicken thighs and caramelized veggies are such a tasty and filling comfort-food meal. I love the flexibility of garnishes and the ease of batching for several bonus meals throughout the week. Look at us — meeting life goals in rapid-fire fashion — and it tastes so good!

bowls to. build

Chicken Thigh Taco Bowls

Serving Size:
serves 6-8
Time:
35
Difficulty:
easy

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 2 T no salt taco seasoning
  • ½ t garlic salt
  • ½ t smoked salt (optional)
  • 1-2 t kosher salt
  • ¼ t black pepper
  • zest + juice of one lime
  • ½ medium white onion, thinly sliced
  • 6 green onions, sliced
  • 3 T cilantro
  • 1 c sweet peppers or jalapeño’ peppers (or a combination), thinly sliced

Garnishes

  • diced tomatoes
  • shredded lettuce
  • cilantro
  • salsa
  • grated cheese

Directions

  1. 30 minutes before serving, preheat oven to 400° and spray an 11” x 13” roasting pan with nonstick cooking spray.
  2. In a large mixing bowl, toss together all ingredients (except the garnishes). 
  3. Cover and refrigerate 30 minutes -1 hour (up to overnight).
  4. Place chicken and veggies into the prepared pan and into the preheated oven.
  5. Roast 30-35 minutes, flipping the chicken halfway through the cooking time.
  6. Once cooked through, chop chicken and serve with garnishes.
taco bowl pin