Southwest Chicken Taco Bowl
This taco bowl features juicy chicken seared with a Southwest spice mix and paired with brown rice, black beans, tons of greens, and a mint-chipotle vinaigrette.
Servings
Produce
Red Romaine Lettuce
6 3 oz
Spinach (Organic)
5 2.5 oz
Carrot (Organic)
4 2 oz
Cherry Tomato
5 2.5 oz
Purple Plum Radish
5 2.5 oz
Mint (Organic)
1/5 0.1 oz
Cilantro (Organic)
1/5 0.1 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Brown Rice
1 0.5 cup
Black beans
1 0.5 Can
Pumpkin seeds
1.5 0.75 oz
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Cinnamon powder
1 0.5 teaspoon
Mexican Oregano
1/2 0.25 teaspoon
Sweet paprika
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Red pepper flakes
1/8 0.065 teaspoon
Cloves
1/8 0.065 teaspoon
Sage, ground
1/8 0.065 teaspoon
Mint Chipotle Vinaigrette
Olive oil
1/4 0.125 cup
Rice vinegar
2 1 tablespoon
Honey
1 0.5 tablespoon
Chipotle paste
1 0.5 teaspoon
Prep ahead (optional)
a. Chop spinach and lettuce bite-sized. b. Grate carrots, peel into ribbons, or cut thin coins. c. Thinly slice or grate radishes. d. Thinly slice red onion. e. Cut cherry tomatoes in half or quarters. f. Mince cilantro and mint leaves.
Instructions
1
Cook rice:
a. In a medium saucepan over high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in ½ tsp salt and brown rice. Reduce heat to low, cover, and cook until tender, about 35 minutes. Remove from heat and set aside, covered, to steam.
2
Season chicken:
a. Chop chicken thighs into 1” pieces.
b. Season with Southwest spice mix and ½ tsp salt. Set aside.
3
Prep beans and vegetables:
a. Drain and rinse black beans.
b. To a large bowl, add romaine (chop bite-sized), spinach (chop bite-sized), radishes (thinly slice or grate), carrots (grate, thinly slice, or peel ribbons), and cherry tomatoes (cut in half or quarters). Set aside.
c. In a small sauté pan over high heat, add pumpkin seeds; toast until fragrant, about 2 minutes. Watch closely! Set aside.
d. In the same sauté pan over medium-high heat, add 1 tbsp olive oil. Add red onion (thinly slice); cook until translucent, about 2 minutes.
e. Add black beans; cook until warmed through, about 3 minutes.
4
Cook chicken:
a. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add chicken to pan and sear all sides. Continue cooking until cooked throughout, about 8-10 minutes.
5
Serve:
a. Add mint (mince leaves) to mint chipotle vinaigrette. Shake vigorously. Add to salad mix and toss to coat.
b. Divide salad mix among bowls. Top with brown rice, black beans, and chicken pieces.
c. Garnish with toasted pumpkin seeds and cilantro (mince).
Chef's notes
All kinds of white fish work well in this recipe, as long as it has a mild flavor and flaky texture. If fish isn't a favorite, you can sub in beef or chicken fajita meat or even ground beef or chicken. Vegetarians have all kinds of options too, from vegan chorizo to grilled or scrambled tofu.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX