Chicken Taco Bowls


As a family, we eat at home almost every night. There isn’t much “fast food” in our diets and going out is a true treat. Not every single meal is healthy but cooking at home allows me to control salt, fat, and portions. With that said, since Spring is now upon us, why not try for a healthier diet. These chicken taco bowls are easy, delicious, and very filling. Check out the recipe below!

Chicken Taco Bowls

Serves 4


  • 3 Large chicken breasts
  • 1 Small white onion (chopped)
  • 2 Garlic cloves (diced)
  • 1/2 cup Sweet peppers (sliced)
  • 2 cups Water
  • 1 Boullion cube (chicken flavor)
  • 1 tbsp Chili powder
  • 1tsp Garlic powder
  • S & P to taste
  • Dash of Cayenne pepper (optional)
  • Salad sides-lettuce, tomato, avocado, spanish rice, refried beans or black beans, etc.


In large pot or Dutch oven, place all the ingredients in except the salad sides. Cover the pot and bring it to a boil on medium heat. Lower the temperature and simmer for 1 hour. Or, place in a crock pot and cook for 4 hours on high or 6 hours on low

Remove the pot from the heat and cool. Once the chicken is cool enough to touch, shred with two forks and place the chicken back on the stove to keep it warm. Prep all of the salad sides to your liking and place about a cup of shredded chicken amongst the salad. Top with cheese or sour cream. Serve and enjoy! Also, try with beef or venison

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