Name: Low Carb Chicken Taco Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 2 tablespoons olive oil; 1 tablespoon taco seasoning; 1 cup cauliflower rice; 1 cup cherry tomatoes, halved; 1 cup shredded lettuce; ½ cup shredded cheddar cheese; ¼ cup sour cream; 1 avocado, sliced; ¼ cup chopped fresh cilantro

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Hey y'all! If you're looking for a fresh, satisfying dinner that fits your low carb lifestyle, these Low Carb Chicken Taco Bowls are about to become your new weeknight favorite. Loaded with juicy chicken, vibrant veggies, and zesty toppings, they're super customizable and perfect for meal prep, family dinners, or a casual gathering with friends. Ready to serve up bold Tex-Mex flavor without the carbs? Let's get cooking!

Why You'll Love This Low Carb Chicken Taco Bowls Recipe

Super quick and easy—on the table in under 30 minutes!
Packed with protein and nourishing veggies for a balanced meal.

Totally customizable with your favorite fresh toppings.
Perfect for meal prep and leftovers taste amazing the next day.
Low in carbs but bursting with bold, satisfying flavor.

Ingredients for Low Carb Chicken Taco Bowls

1 lb boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 packet (1 oz) low-sodium taco seasoning or homemade (see recipe here)

½ cup chicken broth
4 cups cauliflower rice (fresh or frozen)
1 cup cherry tomatoes, halved

1 cup shredded romaine or iceberg lettuce
½ cup shredded cheddar cheese
¼ cup red onion, diced

½ cup avocado, diced
¼ cup sour cream (optional)
2 tablespoon fresh cilantro, chopped

Lime wedges for serving
Salt and pepper to taste

Directions: How to Make Low Carb Chicken Taco Bowls

Step 1: Season and Cook the Chicken

Heat olive oil in a large skillet over medium-high heat.

Add diced chicken, sprinkle with taco seasoning, and sauté for 2-3 minutes until just beginning to brown.
Pour in chicken broth, reduce heat to medium, and simmer for 6-8 minutes, or until chicken is cooked through and sauce thickens slightly.
Season with salt and pepper to taste. Remove from heat.

Step 2: Prepare the Cauliflower Rice

While the chicken cooks, heat a separate nonstick skillet over medium heat.
Add cauliflower rice and sauté for 4-5 minutes, stirring occasionally, until tender and moisture evaporates. Season lightly with salt and pepper.

Step 3: Assemble the Bowls

Divide cauliflower rice among four bowls.

Top each bowl with cooked chicken, lettuce, cherry tomatoes, red onion, avocado, shredded cheese, and a dollop of sour cream if using.
Sprinkle with chopped cilantro and finish with a squeeze of fresh lime juice.

Notes: Tips for Perfect Low Carb Chicken Taco Bowls

Shortcut: Use store-bought pre-riced cauliflower to save time.

For extra flavor, char the cauliflower rice in the pan for a smokier taste—check out this Bon Appétit guide for tips.
Feel free to swap in rotisserie chicken for even faster meal prep.

Variations: Make These Low Carb Chicken Taco Bowls Your Own

Spicy Southwest: Add a diced jalapeño or a dash of hot sauce to the chicken as it cooks.

Vegetarian Bowl: Swap chicken for sautéed bell peppers and black soybeans for a plant-based version.
Greek-Inspired: Top with feta, cucumber, and olives for a Mediterranean twist.

Required Equipment for Low Carb Chicken Taco Bowls

Large skillet or sauté pan

Nonstick skillet (for cauliflower rice)
Cutting board & sharp knife
Measuring cups & spoons

Mixing spoon or spatula
Serving bowls

Storage Instructions for Low Carb Chicken Taco Bowls

Store all cooked and fresh components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and cauliflower rice in the microwave or on the stovetop before assembling bowls. Avoid freezing as fresh veggies may lose their crunch and texture.

Serving Recommendations: What to Serve with Low Carb Chicken Taco Bowls

Pair with a side of guacamole or fresh salsa for even more flavor.
Enjoy with a light, crisp salad or a bowl of broth-based soup.
Finish your meal with a refreshing sparkling water or unsweetened iced tea.

Pro Tips for the Best Low Carb Chicken Taco Bowls

Marinate the chicken for 15-20 minutes with lime juice and taco seasoning for even juicier, more flavorful bites—learn more about marinating techniques here.
Use a hot pan for the cauliflower rice to get those toasty, golden bits that mimic traditional rice.
Finish with a squeeze of fresh lime right before serving to brighten up all the flavors.

FAQ: Low Carb Chicken Taco Bowls

Can I use chicken thighs instead of chicken breasts?: Absolutely! Chicken thighs add extra juiciness and flavor—just adjust cooking time as needed until fully cooked.
What are some keto-friendly toppings for these taco bowls?: Try sliced jalapeños, olives, radishes, extra cheese, or a dollop of guacamole—all are low in carbs and delicious!
How can I meal prep these Low Carb Chicken Taco Bowls?: Cook the chicken and cauliflower rice ahead of time, then store toppings separately in the fridge. Assemble just before eating for the freshest taste.

For more about the nutritional benefits of low carb meals, check out this Healthline article.

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Low Carb Chicken Taco Bowls