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Heart healthy recipes


Taco chicken bowls

Taco chicken bowls


4 serves

15 m

15 m

See recipe for serves 2 here


  • 1 teaspoon olive oil
  • 1 small red onion, finely chopped
  • 500 g chicken mince
  • 1 tablespoon Mexican chilli powder
  • 400 g can no added salt chopped tomatoes
  • ½ cup coarsely chopped fresh coriander, plus extra leaves to serve
  • 250 g (2 x 125 g cups) microwave brown rice and ancient grains
  • ½ iceberg lettuce, cut into wedges, thickly sliced
  • 1 red capsicum, chopped
  • 400 g can no added salt black beans, rinsed, drained
  • 1 avocado, coarsely mashed
  • 60 g reduced fat feta cheese, crumbled
  • Lime wedges, to serve


Step 1

Add oil and onion to a large non-stick frying pan over medium-high heat. Cook, stirring, for 2 minutes or until light golden. Add mince. Cook, breaking up lumps, for 6-8 minutes, until no longer pink. Stir in chilli powder and tomatoes. Bring to the boil. Gently boil for 3 minutes or until thickened. Stir in coriander.

Step 2

Meanwhile, heat rice cups in microwave, following packet instructions.

Step 3

​Divide mince mixture, rice, lettuce, capsicum and beans among 4 wide, shallow bowls. Dollop avocado on top. Sprinkle with feta and extra coriander. Serve with lime wedges.


Mexican chilli powder is a blend of paprika, chilli, cumin, oregano, pepper and garlic. It’s less spicy than regular chilli powder.

Replace brown rice and ancient grains with any microwaveable wholegrain rice blend or substitute 1½ cups cooked brown rice.

A delicious bowl of noodles topped with fresh vegetables, coriander and crunchy cashews.

Bowl food recipes e-book

This collection of easy to make Bowl food recipes, has been designed to encourage the use of the Heart Foundation’s Heart Healthy Eating Patterns.

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