Dairy-Free Chicken Taco Bowl

Loaded with bold flavors and vibrant colors, this Dairy-Free Chicken Taco Bowl is a wholesome, satisfying dish that’s perfect for a quick weeknight dinner or meal prep. Featuring tender, taco-seasoned chicken, fluffy brown rice, and a medley of fresh toppings like cherry tomatoes, black beans, corn, and crisp romaine lettuce, this recipe is a true celebration of Tex-Mex flavors—without the dairy! The creamy homemade avocado lime dressing adds a luscious, tangy twist while keeping things dairy-free and nutrient-rich. Ready in just 45 minutes and customizable to your taste, this taco bowl is a balanced, healthy option that’s naturally gluten-free and packed with protein, fiber, and flavor. Whether you're looking for a family-friendly dish or a flavorful lunch idea, this chicken taco bowl will hit the spot every time!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 2 tablespoons olive oil
• 2 tablespoons taco seasoning
• 1 cup brown rice
• 2 cups water
• 1 can black beans
• 1 cup corn kernels
• 1 cup cherry tomatoes
• 1 large avocado
• 1 large lime
• 0.5 cup cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 stalks green onion
• 2 cups romaine lettuce

Directions

Step 1

Start by cooking the brown rice. In a medium pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 20 minutes or until water is absorbed and rice is tender.

Step 2

While the rice is cooking, prepare the chicken. Cut the chicken breast into thin strips.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken strips and sprinkle with the taco seasoning. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink inside.

Step 4

Drain and rinse the black beans. Heat them in a small saucepan over medium heat for about 3 minutes until warmed through. Alternatively, you can microwave them for 1-2 minutes.

Step 5

Cut the cherry tomatoes in halves, and chop the romaine lettuce, cilantro, and green onions.

Step 6

For the dressing, halve and pit the avocado, then scoop the flesh into a bowl. Add the juice of 1 lime, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mash and mix until the dressing is creamy.

Step 7

Once the rice is done, start assembling the taco bowls. In each bowl, put a base of cooked rice and romaine lettuce.

Step 8

Top with cooked chicken, black beans, corn kernels, cherry tomatoes, and drizzle with the avocado lime dressing.

Step 9

Garnish with chopped cilantro, green onions, and any additional lime slices as desired.

Step 10

Serve immediately and enjoy your Dairy-Free Chicken Taco Bowl!

Nutrition Facts

Serving size	(2284.2g)

Amount per serving	% Daily Value*
Calories	2039.7

Total Fat 81.4g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 8.6g
Cholesterol 390.1mg	0%
Sodium 6834.5mg	0%
Total Carbohydrate 179.0g	0%
Dietary Fiber 49.9g	0%
Total Sugars 22.1g
Protein 166.7g	0%

Vitamin D 0IU	0%
Calcium 418.4mg	0%
Iron 12.8mg	0%
Potassium 3492.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 31.5%

Carbs: 33.8%