Low Carb Chicken Taco Bowl
Elevate your taco night with this vibrant and delicious Low Carb Chicken Taco Bowl! Packed with zesty, seasoned chicken, sautéed cauliflower rice, and colorful veggies, this recipe offers all the bold flavors of your favorite tacos with none of the guilt. Perfectly seared and oven-baked chicken breasts are nestled atop a bed of tender cauliflower rice, accented by crispy bell peppers and onions. Creamy avocado, sharp cheddar cheese, a dollop of sour cream, and a squeeze of fresh lime take this dish to the next level, while keeping it keto-friendly and gluten-free. Ready in just 35 minutes, this healthy taco bowl is a satisfying, low-carb meal the whole family will love.
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Ingredients
- 2 whole chicken breasts
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 3 cups cauliflower rice
- 1 large red bell pepper
- 1 small red onion
- 1 large avocado
- 0.5 cup fresh cilantro
- 1 large lime
- 1 cup cheddar cheese
- 0.5 cup sour cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Rub the chicken breasts with 1 tablespoon of olive oil, then sprinkle them with the taco seasoning evenly.
Step 3
In a large skillet over medium-high heat, add the remaining 1 tablespoon of olive oil.
Step 4
Sear the chicken breasts for about 3 minutes on each side until they are browned.
Step 5
Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 15 minutes, or until fully cooked and juices run clear.
Step 6
While the chicken is baking, dice the red bell pepper and red onion into small pieces.
Step 7
In the same skillet used for the chicken, add the cauliflower rice, diced bell pepper, and onion. Stir-fry them for about 5-7 minutes until the vegetables are tender. Season with salt and black pepper.
Step 8
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before slicing.
Step 9
To assemble the taco bowls, divide the cauliflower rice and vegetable mixture among four bowls.
Step 10
Top with sliced chicken, diced avocado, shredded cheddar cheese, a scoop of sour cream, and a sprinkle of fresh cilantro.
Step 11
Cut the lime into wedges and squeeze over the top of each bowl, as desired.
Step 12
Serve immediately and enjoy your low-carb chicken taco bowls!
Nutrition Facts
| Serving size | (1512.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2091.7 |
| Total Fat 127.0g | 0% |
| Saturated Fat 46.3g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 437.3mg | 0% |
| Sodium 5430.1mg | 0% |
| Total Carbohydrate 93.4g | 0% |
| Dietary Fiber 30.4g | 0% |
| Total Sugars 27.9g | |
| Protein 149.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 825.4mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 2571.0mg | 0% |
Source of Calories