Everything tastes better out of a bowl. Especially when that bowl is edible. Pile these taco salads high with veggies, creamy avocado, and taco-seasoned chicken for a healthy dinner – taco Tuesdays just got an upgrade 😉

Back in college, Bry’s mom bought him and his roommates The Perfect Tortilla Bowls. While I’m usually suspicious of as-seen-on-TV stuff, these things are legit! From a nutrition standpoint they allow for a much more balanced meal: less carbs (after all you only need one tortilla per bowl) and plenty of room to get a healthy dose of veggies, lean protein, and a few dollops of healthy fats – after all it isn’t taco night without avocado. A trick for keeping this healthy dinner to becoming a calorie bomb: start with the vegetables. Fill your taco bowl at least halfway up with spinach, grilled peppers, zucchini, or any other vegetable you want to include. Then go ahead and add on your protein and fats (my go-to’s are usually avocado, Greek yogurt, and a sprinkle of shredded cheese).

There are numerous tortilla bowl makers out there and I highly encourage you to grab some. They are always a hit when we have company over!

Oh, and you may be wondering about Bry’s famous chicken. A year or two ago when Bry and I were visiting my family in Denver we cooked my mom, dad, and grandma chicken tacos (my grandma’s favorite). My grandma, who had not had a large appetite for quite some time, had THREE tacos. She said it was some of the best chicken tacos she had eaten in awhile. After that Bry officially became the chicken taco guy in the family. His secret: poach the chicken in heavily seasoned water, shred, then cook in a skillet on low with about a cup of salsa to keep the chicken nice and moist. Takes a little bit more time than just frying chicken up in a pan, but is definitely worth it!

On a more personal note, we are starting to get to the finial count down of the wedding (less than a month!!) so chances are my posts are going to be more of the “short and sweet” variety but I promise not to leave you hanging for your weekly supply of healthy recipes!

So here’s a toast to a summer of eating out of tortilla bowls!

Print Recipe

The Perfect Taco Salad

Everything tastes better out of a bowl. Especially when that bowl is edible. Pile these taco salads high with veggies, creamy avocado, and taco-seasoned chicken for a healthy dinner – taco Tuesdays just got an upgrade.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Mexican

Keyword: Chicken, Healthy, Taco

Servings: 8

Calories: 380kcal

Author: The Healthy Toast

Ingredients

• 2 lb chicken breast
• 4 Tbs taco seasoning
• 1 tsp garlic powder
• Pinch salt
• 1 cup chunky salsa
• 1 can black beans rinsed
• 8 whole wheat tortillas

Toppings

• Avocado
• Cheese
• Tomato
• Lettuce or spinach
• Greek yogurt or sour cream

Instructions

• Preheat oven to 400.
• Place chicken breasts in a large pot and pour in enough water to just cover the chicken. Pour in 2 Tbs taco seasoning.
• Bring to a boil. Once boiling, reduce heat to a simmer and cover.
• Simmer for about 10 minutes, or until the chicken is cooked through.
• Remove chicken from pot and shred.
• Pour water out of the pot then add shredded chicken back to the now empty pot.
• Add last 2 Tbs of taco seasoning, garlic powder, and salsa into the pot. Stir well to coat the chicken then add in the can of rinsed beans.
• Cook on medium-low for 10 minutes.
• While the chicken and bean mixture is cooking, place a tortilla into each perfect tortilla bowl mold.
• Place tortilla bowls in preheated oven for 8-10 minutes, depending on how crispy you want your shell.
• Once tortillas are baked, remove from oven and fill each tortilla bowl with lettuce/spinach and a large spoonful of chicken and bean mixture. Add toppings of choice. Enjoy!

Notes

Nutrition per bowl (not including toppings): 380 calories, 9 g fat, 30 g carbohydrate, 5 g fiber, 35 g protein