Whole30 Chicken Taco Bowl
Elevate your taco night with this vibrant and health-conscious Whole30 Chicken Taco Bowl! Packed with bold flavors and wholesome ingredients, this recipe features perfectly marinated and seared chicken breasts seasoned with chili powder, cumin, paprika, and lime juice for a zesty kick. Served atop a bed of cauliflower rice, this grain-free dish is complemented by colorful toppings like fresh bell peppers, red onions, creamy avocado slices, crisp radishes, and fragrant cilantro. Ready in just 40 minutes, it’s a quick, nutrient-packed meal that’s both satisfying and compliant with Whole30 guidelines. Ideal for clean eating, this dish is gluten-free, dairy-free, and bursting with taco-inspired flavors that the whole family will enjoy.
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Recipe Information
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
Instructions
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.
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.
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.
Once the chicken is marinated, heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil.
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.
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.
While the cauliflower rice is cooking, dice the cooked chicken into bite-sized pieces.
To assemble the taco bowls, divide the cauliflower rice evenly among four bowls.
Top each bowl with equal portions of diced chicken, bell pepper, red onion, sliced radishes, avocado, and cilantro.
Squeeze a fresh lime over each bowl for an added zing. Serve and enjoy your Whole30 Chicken Taco Bowl!
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 28.3 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 391 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5638 mg | 120% | |
*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.
