Grilled Chicken Taco Bowls

About This Recipe

Trader Joe's grilled chili lime chicken with fire roasted peppers and onions, salsa macha cucumber salad, and cilantro lime rice.

Ingredients

• 1 pack (12 oz) TJ's Grilled Chili Lime Chicken Breast (diced)
• 1 bag (14 oz) TJ's Frozen Fire Roasted Bell Peppers and Onions
• 2 Tablespoons TJ's Salsa Macha
• 2 bags (10 oz each) Frozen Basmati Rice
• 4 (16 oz) Mini Persian Cucumbers (thinly sliced)
• 3-4 handfuls Cilantro (chopped)
• 4 Green Onions (thinly sliced)
• 4 Limes (juice of 3, zest of 1, 1 cut into wedges)
• Tortillas and Queso Fresco (for serving (optional))

Instructions

1. Make the salsa macha cucumbers. Toss the sliced cucumbers with the salsa macha, sliced green onion, juice of 2 limes (about 2 tablespoons), and about half the chopped cilantro. Place in the refrigerator until ready to serve.
2. Make the cilantro lime rice. Microwave the frozen bags of rice and transfer to a bowl with the juice and zest of 1 lime plus the remaining cilantro. Stir to combine and cover to keep warm until ready to serve.
3. Heat the chicken and peppers. Add the frozen peppers and onions to a hot pan and cook for 2-3 minutes until thawed. Add the diced chicken and stir everything together. Cook until the chicken is heated through, another 1-2 minutes.
4. Serve. Plate the rice, chicken, and cucumber salad. Add the optional queso fresco or cotija cheese, tortillas, and wedges from the remaining lime. (I like to char tortillas directly over a low flame on a gas range or heat in a pan. You can also use tortilla chips, if desired.)