Dairy-Free Chicken Taco Bowl
Dive into bold flavors with this Dairy-Free Chicken Taco Bowl, a wholesome and vibrant recipe that’s perfect for meal prep or quick weeknight dinners. Featuring tender taco-seasoned chicken, fluffy brown rice, and a colorful medley of black beans, corn, cherry tomatoes, and crisp romaine lettuce, this bowl delivers on both nutrition and taste. Topped with a creamy avocado lime dressing and a sprinkle of fresh cilantro and green onions, every bite bursts with zesty goodness—all without dairy! Ready in under 45 minutes, this gluten-free and dairy-free taco bowl is an ideal choice for health-conscious eaters seeking a satisfying and guilt-free meal option.
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Recipe Information
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
Instructions
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.
While the rice is cooking, prepare the chicken. Cut the chicken breast into thin strips.
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.
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.
Cut the cherry tomatoes in halves, and chop the romaine lettuce, cilantro, and green onions.
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.
Once the rice is done, start assembling the taco bowls. In each bowl, put a base of cooked rice and romaine lettuce.
Top with cooked chicken, black beans, corn kernels, cherry tomatoes, and drizzle with the avocado lime dressing.
Garnish with chopped cilantro, green onions, and any additional lime slices as desired.
Serve immediately and enjoy your Dairy-Free Chicken Taco Bowl!
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3429 mg | 149% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 22.2 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 484 mg | 37% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3740 mg | 80% | |
*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.
