Kid-Friendly Chicken Taco Bowls
Thank you all for being patient with me these past two or three days, Clint and I are thrilled to be having another little girl in our family… although I’m thinking he’s already out numbered, so maybe we should get another male dog to balance things out? Or maybe not… who knows? What I do know, is that when Hazel (yes that’s what we are naming our little girl) comes into the world, we need easy meals for after school & work. This one fits the bill! Plus you can make it two ways. I love options when it comes to cooking. You can have everything sliced, diced, cooked and on the table in about 30 minutes. That means happy faces all around plus more time to connect with your family… and isn’t that what we all want at the end of the day?
- Taco Bowls (I used Old El Paso since I found them in the grocery store)
- 2 tbsp Taco Seasoning (any kind you like)
- 1 tsp olive oil
- 3 tbsp water
- 2 chicken breasts sliced into strips (Quick tip: you can actually buy chicken strips in the fresh meat section of your grocery store)
- 1/2 pepper diced
- 2 roma tomatoes diced
- 1 cup shredded cheddar cheese
- 1/4 cup red onion diced
- 1/4 cup chopped cilantro
- 1/2 cup frozen corn defrosted
- Hot Sauce, sour cream, black beans rinsed… the possibilities are endless!
- Warm up your pan to about medium heat. Add the olive oil & chicken strips.
- Preheat oven on a low setting and add your chicken bowls to warm up.
- Cook until the chicken strips are browned. Add the taco seasoning & water. Mix around until the chicken is covered. Remove to a plate.
- I have smaller kids (3 & 4 years old), so I cut some of my strips into bite sized pieces, but it’s up to you!
- Remove bowls from oven and serve on plates.
- Get all of your ingredients chopped, diced and set out on the table. Add the chicken in the bowls, and serve to your family so they can customize!
EASY PEASY! That’s it! Now the second option is if you want to prevent your house from heating up in the summer heat, grill your chicken strips, mix the seasoning with olive oil (about 2 tbsp) and brush onto cooked chicken.
You could easily make this for two, or add more chicken, and serve to a large group. It’s meals like this that I can appreciate on nights when you don’t feel like cooking, or even when you’re in a rush. Plus, you can add everything over a bed of spinach for a lunch the next day!
I hope this inspires a little creativity for you and your family in your kitchen! Have a wonderful week, and thank you for stopping by! Cheers! xo
