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Healthy High Protein Chicken Taco Bowl Recipe Easy Low Carb Cauliflower Rice Meal

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A quick, easy, and nutritious chicken taco bowl featuring cauliflower rice, vibrant veggies, and bold taco seasoning. Perfect for busy weeknights and meal prep with a healthy low-carb twist.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g), cut into bite-sized pieces
  • 4 cups fresh cauliflower rice (about 1 medium head, grated or pulsed in a food processor)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons taco seasoning (homemade or store-bought, low-sodium preferred)
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 fresh lime
  • 1 ripe avocado, sliced or mashed
  • A handful of chopped cilantro (optional)
  • Salt and pepper to taste
  • 1 cup cooked or canned black beans, rinsed (optional)
  • ½ cup shredded cheddar or Mexican blend cheese (optional)

Instructions

  1. Prep the cauliflower rice: Break cauliflower into florets and pulse in a food processor until it resembles rice grains. Set aside about 4 cups (around 400g).
  2. Season the chicken: Toss chicken pieces with 1 tablespoon olive oil and all the taco seasoning in a mixing bowl. Let sit for 5 minutes.
  3. Cook the chicken: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Cook chicken in a single layer for 5-6 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F / 74°C). Remove and set aside.
  4. Sauté the veggies: In the same skillet, add chopped onions and bell peppers. Cook for 4-5 minutes until softened and slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant.
  5. Cook the cauliflower rice: Add cauliflower rice to the skillet with veggies. Stir and cook for 5-7 minutes until tender but not mushy. Season with salt and pepper.
  6. Combine everything: Return chicken to skillet and stir to combine with cauliflower rice and veggies. Add lime juice and adjust seasoning with salt and pepper.
  7. Assemble the bowls: Spoon mixture into serving bowls. Top with sliced avocado, chopped cilantro, black beans (if using), and shredded cheese (if using).
  8. Serve immediately warm. Leftovers keep well in the fridge for up to 3 days.

Notes

If chicken browns too fast, lower heat and cover pan briefly to finish cooking without drying out. Avoid overcrowding pan when cooking chicken for a good sear. Use fresh lime juice at the end for brightness. Drain excess moisture from cauliflower rice to prevent mushiness. For dairy-free, omit cheese or use coconut yogurt or guacamole. Frozen cauliflower rice can be used if thawed and drained.

Nutrition

Keywords: chicken taco bowl, cauliflower rice, low carb, high protein, healthy dinner, easy recipe, meal prep, gluten-free, dairy-free option

Find it online: https://tomyumy.com/healthy-high-protein-chicken-taco-bowl-recipe-easy-low-carb-cauliflower-rice-meal/