Low Sodium Chicken Taco Bowl
Elevate your taco night with this vibrant Low Sodium Chicken Taco Bowl—a heart-healthy twist on a classic favorite! Packed with lean, perfectly seasoned chicken breast, nutrient-rich brown rice, and fresh veggies like avocado, cherry tomatoes, and corn, this dish prioritizes bold flavors without relying on excess salt. A bed of crisp shredded lettuce forms the base, while zesty lime, creamy Greek yogurt, and aromatic cilantro bring the whole bowl to life. Perfect for meal prep or a satisfying family dinner, this recipe is easy to customize and comes together in under an hour. With balanced nutrition and a nod to Mexican-inspired cuisine, this low-sodium option proves you don't have to sacrifice taste for healthy eating.
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Recipe Information
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
Instructions
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.
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.
Rub the spice mixture evenly over both sides of the chicken breasts.
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.
Remove the chicken from the skillet and let it rest for a few minutes. Then, slice the chicken into strips.
In a large serving bowl, start layering your taco bowl by adding the shredded lettuce as the base.
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.
Finish with a generous sprinkle of chopped cilantro.
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.
Mix gently before eating to combine all the flavors in each bite. Enjoy your nutritious and delicious low sodium chicken taco bowl!
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 30.3 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 455 mg | 35% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4312 mg | 92% | |
*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.
