Chicken Taco Bowl with Cilantro Lime Ranch and Pickled Red Onions
This Chicken Taco Bowl with Cilantro Lime Ranch and Pickled Red Onions is the perfect balance of fresh, zesty, and satisfying. Tender, seasoned chicken sits on a bed of fluffy rice (or greens), layered with crisp veggies, creamy avocado, and a bold drizzle of homemade cilantro lime ranch. Tangy pickled red onions add the perfect punch to every bite. It’s a customizable, meal-prep friendly dinner that comes together fast—and tastes even better the next day.
Equipment
- 1 9x13-inch baking dish
- 1 16-ounce mason jar
- Blender, food processor, or immersion blender
Ingredients
- 2 Pounds Chicken thighs or breasts
- 1.5 Cups Jasmine Rice Or rice of choice
- 3 Cups Bone or chicken broth (see note 1)
- 2 Tbs Olive oil
Seasonings
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 1/2 tsp Cumin
- 2 tsp Garlic powder
- 2 tsp Onion powder
- Salt To taste
- Pepper To taste
Cilantro Lime Ranch Dressing
- 1/2 Cup Avocado-oil mayonnaise (see note 2)
- 1/2 Cup Sour cream or Greek yogurt
- 1 Lime, juiced
- 1/4 Cup Fresh cilantro
- 1/2 Tsp Garlic powder
- 1/2 Tsp Onion powder
- Salt To taste
Toppings
- Tomatoes, chopped
- Romaine lettuce, iceberg lettuce, or spring mix, chopped
- Black beans
- Shredded cheddar or jack cheese
- Avacado
- Dash of milk (see note 3)
Pickled Red Onion
- 1/2 Red onion, sliced thin
- 3 Cloves Garlic
- 1/2 Cup Water
- 1/2 Cup Red wine vinegar (White vinegar also works well)
- 1 Tbs Sugar
Instructions
- For the pickled onions: In a small saucepan, bring vinegar, water, and sugar to a boil until sugar is dissolved.
- Place sliced red onions and garlic cloves in a 16-ounce mason jar. Pour the vinegar mixture over the onions and garlic and let it sit at room temperature for thirty minutes.
- Transfer pickled onions to the refrigerator for at least one hour.
- Preheat the oven to 425 degrees Fahrenheit and prepare a 9x13-inch baking dish with a drizzle of olive oil or a spray of cooking spray.
- Drizzle your chicken with the olive oil and sprinkle with seasonings.
- Put seasoned chicken in the oven to bake for 30-35 minutes.
- While the chicken cooks, rinse the jasmine rice in a fine mesh sieve. Then bring the broth to a boil and add the rice.
- Cook rice with the lid on for about 20-25 minutes until soft and fluffy.
- To make the dressing, add all ingredients to a blender or food processor and blend until smooth. You can also mix your dressing with an immersion blender and a wide-mouth mason jar.
- When the chicken is done, turn your broiler to 450° Fahrenheit and broil the chicken for 2 minutes, or until a nice crust forms on top. Remove it from the oven and let it rest at room temperature for 5-10 minutes to reabsorb cooking juices. Then, cut into slices.
- Assemble your taco bowls in the following order: Rice, chicken, beans (if using), cheese, lettuce, additional toppings of your choice, pickled onions, cilantro lime ranch.
Notes
- Try this kettle and fire copycat bone broth recipe!
- Try this avocado oil mayonnaise recipe!
- The milk in the dressing is to make it thin enough to pour. You can start with two tablespoons and add more if needed. You can also substitute water if you don't have milk on hand.
- If you don't have a blender or food processor, finely chop the cilantro and mix the dressing ingredients in a small bowl or jar.