Low Carb Chicken Taco Bowl
Satisfy your cravings for bold, zesty flavors with this Low Carb Chicken Taco Bowl, a vibrant, health-conscious twist on a classic favorite! Featuring juicy, taco-seasoned chicken breasts paired with fluffy cauliflower rice, sautéed bell peppers, and onions, this recipe is packed with wholesome ingredients and perfect for keto or low-carb diets. Topped with creamy avocado, tangy sour cream, sharp cheddar cheese, and a refreshing sprinkle of fresh cilantro, each bowl is a colorful explosion of textures and flavors. With just 35 minutes from start to finish, this easy-to-make dish is ideal for busy weeknights or meal prep. Plus, its customizable toppings and zesty lime kick make it an irresistible option for anyone embracing a nutritious lifestyle without sacrificing taste.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Rub the chicken breasts with 1 tablespoon of olive oil, then sprinkle them with the taco seasoning evenly.
In a large skillet over medium-high heat, add the remaining 1 tablespoon of olive oil.
Sear the chicken breasts for about 3 minutes on each side until they are browned.
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.
While the chicken is baking, dice the red bell pepper and red onion into small pieces.
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.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before slicing.
To assemble the taco bowls, divide the cauliflower rice and vegetable mixture among four bowls.
Top with sliced chicken, diced avocado, shredded cheddar cheese, a scoop of sour cream, and a sprinkle of fresh cilantro.
Cut the lime into wedges and squeeze over the top of each bowl, as desired.
Serve immediately and enjoy your low-carb chicken taco bowls!
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 27.9 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2571 mg | 55% | |
*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.
