Chicken Taco Bowls

chicken taco bowl
Yields: 6 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

For this recipe we took our Beef Taco Bowls and tweaked them to come up with a yummy version that included chicken. For example, by adding the farro instead of quinoa it give the bowl a little more substance and the bigger grain does not get lost.

We love using pasture raised chicken and homemade chicken broth. Not only will you notice a difference in flavor but because there is not the extra water in pasture raised chicken it is a lot more dense and fills you up faster.  Wholly cow has come great pasture chicken you can check out.

I also love using Yet Yet salsa in these because their salsa is so flavorful. I personally like the spicier salsas he makes but he has some for all spice levels.

Feel free to get creative and add your favorite toppings at the end! I love a little avocado and cilantro on top of mine personally.

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Ingredients

0/20 Ingredients
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Instructions

0/4 Instructions
  • Fill a large pot 2/3 of the way full with water and bring to a boil. Add chicken thighs and cook until done. Remove from water and shred meat from the bone.
  • In a large skillet, over medium high heat, heat up oil. Add bell pepper, onion, garlic and jalapeno. Sauté until peppers start to get tender and onion is translucent.
  • Add chicken, green chilies and spices to the pan. Let cook for 1-2 minutes.
  • Add Farro, salsa, broth and bean. Bring to a boil then reduce the heat to low. Cover and let simmer for 15-20 minutes or until farro is tender.

Notes

KNeticx Original Recipe
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