This healthy taco bowl is fresh, colorful, and packed with protein. It’s quick to make, easy to customize, and perfect for a balanced weekday meal that still feels a little indulgent.
Serves 2
Ingredients:
300 g chicken breast (or turkey mince)
2 tsp olive oil
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
Salt and pepper
1 cup cooked rice (white, brown, or cauliflower rice)
½ cup canned kidney beans, rinsed and drained
½ cup sweet corn
2 medium tomatoes, finely diced
4 tbsp finely chopped red onion
2 tbsp chopped spring onion or fresh cilantro
4–6 tbsp grated light cheese (cheddar, gouda, or mozzarella)
4 tbsp Greek yogurt or Skyr
Lime juice (to taste)
Instructions:
- Cook the chicken: Cut chicken into small cubes. Heat olive oil in a pan and cook with spices until golden and fully cooked (7–9 minutes).
2. Prepare the base: Divide warm rice between two bowls. Stir kidney beans into the rice or layer them on top.
3. Assemble the bowls: Arrange each bowl with:
- Chicken
- Rice + beans
- Corn
- Tomato salsa
- Red onion & herbs
4. Finish & serve: Sprinkle with cheese and add a dollop of Greek yogurt in the center.
Finish with lime juice, chili flakes, or fresh jalapeño if desired.
Have the taste for tacos? You might also want to try our delicious high-protein taco bake.
Nutritional info (per serving):
- Calories: ~500–530 kcal
- Protein: ~38–42 g
- Carbohydrates: ~45–50 g
- Fat: ~16–18 g
- Fiber: ~8–10 g
Nordic Table 
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