Quick Chicken Taco Bowls

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shredded chicken in a zesty lime-cilantro sauce, served in warm tortillas with black beans, avocado, and lime. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Mexican cuisine 410 cal/serving

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Ingredients

1.5 lbs (boneless, skinless) chicken thighs
2 tbsp olive oil
3 tbsp lime juice
1/3 cup (chopped) cilantro
8 (8-inch) tortillas
2 cups (canned, drained) black beans
1 (sliced) avocado
1/4 cup (sliced) red onion
1/2 tsp salt
1 tsp cumin

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Instructions

Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1.5 lbs chicken thighs and cook 8 minutes per side until golden and cooked through. Shred with two forks.
Step 2: In a bowl, mix 3 tbsp lime juice, 1/3 cup cilantro, 1/2 tsp salt, and 1 tsp cumin. Add shredded chicken and stir to coat.
Step 3: Warm tortillas in a dry skillet for 30 seconds per side. Divide chicken mixture into 8 portions. Top each with 1/4 cup black beans, avocado slices, and red onion. Serve with extra lime wedges.