Low Sodium Chicken Taco Bowl

Dive into a flavor-packed meal with this Low Sodium Chicken Taco Bowl, a healthier twist on a classic favorite. Perfectly seasoned chicken breast, marinated in a blend of cumin, chili powder, and garlic, is pan-seared to juicy perfection and paired with wholesome brown rice cooked in low sodium broth. This vibrant bowl is stacked with nutrient-rich shredded lettuce, black beans, corn, cherry tomatoes, and creamy avocado, all topped with fresh cilantro and a dollop of tangy Greek yogurt. Quick to assemble and boasting bold, fresh flavors without the extra salt, this easy recipe is a perfect weeknight dinner or meal prep option. Adjust the spice with a side of low-sodium salsa and a fresh lime wedge for a bright, zesty finish that your taste buds will love.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Black pepper
• 1 whole Lime
• 1 cup Low sodium chicken broth
• 1 cup Brown rice
• 1 cup Black beans, no salt added, rinsed and drained
• 1 cup Corn kernels, fresh or frozen
• 1 cup Cherry tomatoes, halved
• 1 whole Avocado, diced
• 0.25 cup Fresh cilantro, chopped
• 2 stalks Green onions, sliced
• 2 cups Shredded lettuce
• 0.5 cup Greek yogurt
• 0.5 cup Salsa, low-sodium

Directions

Step 1

Begin by cooking the brown rice. In a medium-sized pot, combine the brown rice and low sodium chicken broth. Bring the mixture to a boil, then cover, reduce the heat to low, and let it simmer for about 30 minutes until the rice is tender and the liquid is absorbed.

Step 2

While the rice is cooking, prepare the chicken. In a small bowl, mix the ground cumin, chili powder, garlic powder, onion powder, and black pepper.

Step 3

Rub the spice mixture evenly over both sides of the chicken breasts.

Step 4

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked through and juices run clear.

Step 5

Remove the chicken from the skillet and let it rest for a few minutes. Then, slice the chicken into strips.

Step 6

In a large serving bowl, start layering your taco bowl by adding the shredded lettuce as the base.

Step 7

Top the lettuce with an even layer of cooked brown rice, then add the black beans, corn, sliced chicken, diced avocado, cherry tomatoes, and green onions.

Step 8

Finish with a generous sprinkle of chopped cilantro.

Step 9

Serve each bowl with a lime wedge and a dollop of Greek yogurt on top. Offer salsa on the side for those who wish to add a low-sodium kick.

Step 10

Mix gently before eating to combine all the flavors in each bite. Enjoy your nutritious and delicious low sodium chicken taco bowl!

Nutrition Facts

Serving size	(2060.8g)

Amount per serving	% Daily Value*
Calories	1920.4

Total Fat 70.2g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 299.8mg	0%
Sodium 1117.7mg	0%
Total Carbohydrate 175.1g	0%
Dietary Fiber 44.4g	0%
Total Sugars 30.3g
Protein 155.5g	0%

Vitamin D 17.4IU	0%
Calcium 454.7mg	0%
Iron 16.9mg	0%
Potassium 4312.0mg	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: 32.3%

Protein: 31.8%

Carbs: 35.8%