Ever since Trader Joe’s released their salsa macha, I’ve been wanting to make salsa macha cucumber crunch salad with it. And what better pairing for Tex-Mex cukes than chili lime grilled chicken bowls?
If you’re a fan of TJ’s prepared proteins, these chicken taco bowls will be up your alley. They combine chili lime grilled chicken breast with frozen fire roasted peppers and onions, a cilantro lime and frozen basmati rice combo, and the aforementioned salsa macha cucumbers.
There are tons of customizations to be made and garnishes to be paired. Pictured above you’ll notice a simple trio of charred mini flour tortillas, queso fresco, and lime wedges.
Oh, and I can’t forget the sneaky minx in the top right corner. Trader Joe’s elote corn dippers aren’t macro friendly, but they might be the tastiest chips on the market.
Not a Trader Joe’s shopper? I have you covered in the notes section of the recipe card below with some replacements for the TJ’s-specific components. You can find prepared chicken breast and salsa macha at most grocery stores these days. If not, it’s easy to make your own!
If you are a Trader Joe’s regular, be sure to check out my collection of high protein Trader Joe’s recipes. You’ll find 25+ more protein packed meals to make with TJ’s ingredients there. I’m on a big upgraded instant noodles kick at the moment.
I hope you enjoy these grilled chicken bowls and make them the taco the town. Until we cook together again. – Mason
Grilled Chicken Taco Bowls
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
- 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.
- 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.
- 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.
- 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.)
