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High Protein Taco Bowl

A high-protein chicken taco bowl loaded with seasoned lean chicken, black beans, corn, fresh veggies, and cilantro lime rice. This balanced meal prep bowl satisfies cravings while keeping your macros in check.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course dinner, lunch, Meal Prep
Cuisine Mexican, Tex-Mex
Servings 2 bowls
Calories 520 kcal

Equipment

  • 1 Large skillet
  • 1 cutting board
  • 1 sharp knife
  • 1 Mixing bowl
  • Measuring cups/spoons
  • Rice pot or rice cooker (optional)

Ingredients
  

  • 1 lb lean ground turkey (93% lean)
  • 1 tbsp olive oil or avocado oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning (homemade or clean store-bought)
  • ½ cup water
  • 1½ cups cooked white or brown rice
  • ¾ cup canned black beans, rinsed and drained
  • ½ cup corn kernels
  • 2 cups shredded lettuce
  • 1 cup cherry tomatoes, chopped
  • ½ plain nonfat Greek yogurt
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • Salt and black pepper, to taste

Instructions
 

Cook the taco meat

  • Heat the oil in a large skillet over medium heat.
  • Add the chopped onion and cook until soft and lightly golden
  • Stir in the garlic and cook briefly until fragrant.
  • Add the ground turkey, break it apart, and cook until fully browned.
  • Sprinkle in the taco seasoning, salt, and black pepper.
  • Pour in the water and simmer for a few minutes until the meat stays juicy and evenly coated.

Prepare the rice and beans

  • Warm the cooked rice until hot.
  • Heat the black beans and corn together in a small pan or microwave-safe bowl.
  • Season lightly with salt and a squeeze of lime juice, then set aside.

Prep the fresh toppings

  • Chop the cherry tomatoes and shred the lettuce into bite-size pieces.
  • Chop the fresh cilantro.
  • In a small bowl, mix the Greek yogurt with lime juice and a pinch of salt until smooth.

Assemble the taco bowl

  • Divide the rice evenly between two bowls.
  • Top with the taco meat, followed by black beans and corn.
  • Add lettuce and tomatoes, then finish with Greek yogurt sauce and fresh cilantro.
  • Serve immediately with extra lime if desired.

Notes

This taco bowl is excellent for meal prep because each component stores well on its own. Keep fresh toppings separate if possible, especially lettuce and yogurt sauce. Cooked meat, rice, beans, and corn stay fresh for up to four days in airtight containers in the fridge. Reheat only the warm components, then add fresh toppings right before eating. If you want to freeze portions, freeze the meat and rice only.
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