Whole30 Chicken Taco Bowl

Fuel your day with this vibrant and healthy Whole30 Chicken Taco Bowl, a flavorful dish that's as satisfying as it is nutritious! This recipe swaps traditional rice for low-carb cauliflower rice, making it a perfect choice for those following Whole30, Paleo, or gluten-free diets. Juicy, marinated chicken breasts are perfectly seared in a skillet, then paired with fresh, colorful toppings like bell peppers, radishes, creamy avocado, and zesty cilantro. Each bowl comes together in just 40 minutes, making it ideal for busy weeknights or meal prep. Finished with a fresh squeeze of lime, these taco bowls are bursting with bold spices and zesty flavors, delivering a wholesome and customizable take on a Tex-Mex classic!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 whole lime
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cauliflower rice
• 1 large bell pepper
• 1 medium red onion
• 2 large avocado
• 0.5 bunch cilantro
• 4 whole radishes

Directions

Step 1

Begin by marinating the chicken. In a small bowl, juice one lime and whisk together with 2 tablespoons of olive oil, chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper.

Step 2

Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 15 minutes.

Step 3

While the chicken is marinating, prepare the vegetables. Dice the bell pepper and red onion. Mince the cilantro. Slice the radishes thinly. Halve and pit the avocados and slice them thinly.

Step 4

Once the chicken is marinated, heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil.

Step 5

Remove the chicken from the marinade and place it in the hot skillet. Cook for about 6-7 minutes per side, or until the chicken is cooked through and has a nice sear. The internal temperature should reach 165°F (75°C). Transfer the chicken to a plate and let it rest.

Step 6

In the same skillet used for the chicken, add cauliflower rice and cook over medium heat for 5-7 minutes until softened and heated through. Season with a pinch of salt if needed.

Step 7

While the cauliflower rice is cooking, dice the cooked chicken into bite-sized pieces.

Step 8

To assemble the taco bowls, divide the cauliflower rice evenly among four bowls.

Step 9

Top each bowl with equal portions of diced chicken, bell pepper, red onion, sliced radishes, avocado, and cilantro.

Step 10

Squeeze a fresh lime over each bowl for an added zing. Serve and enjoy your Whole30 Chicken Taco Bowl!

Nutrition Facts

Serving size	(2098.2g)

Amount per serving	% Daily Value*
Calories	2499.6

Total Fat 128.2g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 11.5g
Cholesterol 591.6mg	0%
Sodium 3569.7mg	0%
Total Carbohydrate 109.6g	0%
Dietary Fiber 51.2g	0%
Total Sugars 28.3g
Protein 240.2g	0%

Vitamin D 7.0IU	0%
Calcium 391.1mg	0%
Iron 16.2mg	0%
Potassium 5638.0mg	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: 45.2%

Protein: 37.6%

Carbs: 17.2%