Your Monday night dinner is sorted: The dietitian shares her recipe for a healthy chicken taco bowl

A dietitian shared her favorite recipe for a healthy chicken taco bowl, and it works perfectly as a mid-week lunch before a meal.

Leanne Ward, from Brisbane, said she loves making the spicy chicken bowls on a Sunday leading up to a busy work week, and will eat one fresh before boxing the other three or four for lunch in her clinic from Monday.

“Come cook the meal with me – this is so quick and easy,” Leanne said in a flash TikTok video about the subject.

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Leanne Ward, from Brisbane, loves making the spicy chicken bowls on a Sunday before a busy work week, and will eat one fresh before boxing up the rest for the week (photo)

To make the spicy taco bowls, you will need some chicken breasts, extra virgin olive oil, garlic granulate, cumin seeds, hot chili flakes, brown rice, black beans, and sweet corn.

You’ll also need a lot of vegetables, including spinach, carrots, tomatoes, and beetroot, as well as some lime, a pinch of cheese, and some tomato salsa to serve.

The bowls themselves are incredibly easy and quick to make.

All you need to do is finely chop the chicken and add some olive oil and your spices before leaving it in the fridge for an hour to allow the chicken to marinate.

Then cook the chicken in a pan and carefully assemble the various ingredients.

To make the spicy taco bowls you will need some chicken fillets, extra virgin olive oil, garlic granulate, cumin seeds, hot chili flakes, brown rice, black beans and sweet corn (Leanne in the photo making the bowls)

How to make Leanne’s spicy chicken taco bowls

INGREDIENTS

Chicken fillets (about 100 grams per portion)

Drizzle extra virgin olive oil

Garlic granules

Cumin seed

Hot chili flakes

Brown rice

Black beans

Sweet corn

Spinach

Carrots

Tomatoes

Beetroot

Lime

Cheddar cheese

Tomato Salsa

METHOD

Leanne shared the recipe for delicious, healthy chicken taco bowls (photo)

Cut your chicken into bite-sized chunks and chop the carrots and tomatoes. Grate some beetroot.

2. Add a drizzle of extra virgin olive oil to a bowl with the uncooked chicken and add some spices such as garlic granules, cumin seeds and hot chili flakes.

3. Let the chicken marinate in the refrigerator for an hour.

4. Divide the chicken into portions and place each piece in your containers.

5. Place the black beans, corn and brown rice in the containers.

6. Add a little spinach, the chopped carrot and tomatoes and grated beetroot.

7. When serving, garnish with a little lime, a pinch of cheese and some tomato salsa.

The dish should last 4-5 days if kept in an airtight container in the refrigerator.

Source: Leanne Ward

All you have to do is finely chop the chicken and add some olive oil and your spices before leaving it in the fridge for an hour to allow the chicken to marinate (photo)

More than 100,000 people who saw the chicken taco bowls said they would love to try the recipe and definitely prepare it for work.

“Omg, I need this,” posted one commenter.

“I love this and would add a tablespoon of sour cream or yogurt,” added another.

Some wondered how long the cooked dish would keep in the fridge.

The dietitian explained that she will keep it for between four and five days, as long as it is kept in a sealed airtight container.

You can add the tomato salsa to serve your dishes and they will stay fresh in the fridge for four to five days (photo)

Previously, Leanne (pictured) shared her morning breakfast recipe for staying lean all year round

The 31-year-old said her daily tropical oat breakfast choice (pictured) is “ easy and healthy, ” but there’s also enough in it to mean she’s full until she eats lunch.

Previously, Leanne shared her morning breakfast recipe for staying lean all year round.

The 31-year-old said her daily breakfast choice of tropical oats is “ easy and healthy, ” but there’s also enough in it to mean she’s full until she eats after a busy morning of serving customers.

To make the dish, you will need 1/2 cup of milk, one-third of a cup of rolled oats, 25 grams of vanilla protein, 70 grams of frozen mango, two tablespoons of shredded coconut, and a teaspoon of chia seeds.

When she comes home from work in the evening, Leanne says she prepares all of her ingredients and pour them into a jam or mason jar.

Once they are in the jar, Leanne stirs them up and puts the jar in the fridge overnight so she has a delicious and nutritious meal ready for after she hits the gym in the morning.