Guajillo Garlic Chicken Taco Bowl

(Serves 4)

Say hello to your new weeknight go-to: the Guajillo Garlic Chicken Taco Bowl. Juicy, tender chicken seasoned with Riega’s bold Guajillo Garlic blend takes center stage in this flavor-packed bowl, layered with fresh toppings, rice, beans, and all your taco favorites. It’s quick to make, loaded with flavor, and totally customizable—perfect for meal prep or an easy dinner that feels anything but boring.

Print Recipe

You Will Need

For the Chicken:

1 ½ lbs boneless, skinless chicken thighs or breasts

2 tbsp Riega Guajillo Garlic seasoning

1 tbsp olive oil

Juice of ½ lime

For the Cilantro Lime Rice:

1 cup white rice

2 cups water or chicken broth

Juice of 1 lime

¼ cup chopped fresh cilantro

Other Optional Bowl Ingredients:

1 (15 oz) can black beans, drained and rinsed

1 avocado, sliced or diced

¼ cup cherry tomatoes, halved

¼ cup fresh cilantro leaves (for topping)

¼ cup crumbled cotija cheese

Directions

Rinse the rice and cook with 2 cups water or broth according to package instructions. Once done, stir in lime juice and chopped cilantro.
In a bowl, toss the chicken with olive oil, Riega® Guajillo Garlic seasoning, and lime juice. Let marinate for 10–15 minutes (optional for extra flavor).
Cook the chicken on a skillet over medium heat for 5–7 minutes per side or until fully cooked (165 degrees). Let rest, then slice or chop.
In a small saucepan, heat the black beans over low heat until warmed through, or microwave the black beans. Season with a pinch of Riega® Taco seasoning if desired.
Divide the cilantro lime rice between 4 bowls. Top each with black beans, sliced chicken, avocado, tomatoes, cotija cheese, and extra cilantro (or whatever toppings you want).