why make this recipe

Healthy Low-Cal Chicken Taco Bowls with Avocado are a great way to enjoy a tasty meal without the extra calories. This recipe is packed with fresh ingredients, lean protein, and healthy fats, making it a nutritious choice for lunch or dinner. Plus, it’s colorful and can be customized with your favorite toppings. Enjoy the vibrant flavors of tacos in a convenient bowl form!

how to make Healthy Low-Cal Chicken Taco Bowls with Avocado

Ingredients:

1 lb boneless, skinless chicken breasts
1 tbsp olive oil (plus 1 tbsp for dressing)
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 tbsp lime juice (juice of 2 limes, divided)
2 cups shredded green or red cabbage (or slaw mix)
1 cup cherry tomatoes (halved)
1 cup sweet corn kernels (fresh, frozen, or canned & drained)
1/2 cup black beans (rinsed and drained)
1 cup bell peppers (thinly sliced (any color))
1/4 cup red onion (thinly sliced)
1 large ripe avocado (diced)
1/4 cup fresh cilantro (chopped, optional)
1/2 tsp honey or agave (for dressing, optional)
Pinch salt and pepper (for dressing)

Directions:

Pat the chicken breasts dry and cut them into bite-sized strips or cubes. If the chicken is thick, pound it to an even thickness.
In a medium bowl, mix 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, pepper, and the juice of 1 lime. Add the chicken to this mixture and toss to coat. Let it marinate for at least 10 minutes.
Heat a large nonstick skillet over medium-high heat. Add the marinated chicken and cook for 3-4 minutes on each side until golden and cooked through (internal temp 165°F). Remove the chicken from the skillet and let it rest on a plate.
While the chicken cooks, prepare the vegetables: shred the cabbage, halve the tomatoes, slice the bell peppers and onion, rinse the beans, and dice the avocado.
In a small bowl, whisk together the juice of 1 lime, 1 tbsp olive oil, honey or agave (if using), and a pinch of salt and pepper to make the dressing. Adjust according to your taste.
Layer the shredded cabbage in serving bowls. Top with the chicken, tomatoes, corn, beans, peppers, onion, and avocado.
Drizzle with dressing and sprinkle with cilantro if desired. You can either toss everything together or leave it layered.
Serve immediately, or you can portion the bowls into meal prep containers. Squeeze extra lime juice over the top before eating.

how to serve Healthy Low-Cal Chicken Taco Bowls with Avocado

These chicken taco bowls can be served warm or cold. They are perfect for a hearty lunch, a quick dinner, or even meal prep for the week. You can offer additional toppings on the side, such as cheese, sour cream, or extra avocado slices to allow guests to customize their bowls.

how to store Healthy Low-Cal Chicken Taco Bowls with Avocado

Store leftovers in an airtight container in the refrigerator. They can be kept for up to 3 days. For meal prep, divide the bowls into separate containers, omitting the dressing until you are ready to eat. This helps to keep the ingredients fresh and crunchy.

tips to make Healthy Low-Cal Chicken Taco Bowls with Avocado

Marinating the chicken for longer than 10 minutes can enhance the flavor even more; try to marinate for up to an hour if time allows.
Feel free to swap out the vegetables based on your preference or seasonal availability.
For a spicier kick, add more cayenne pepper or include diced jalapeños.

variation

You can make this recipe vegetarian by substituting the chicken with grilled or sautéed vegetables like zucchini, mushrooms, or tofu. You might also try using quinoa or rice as a base instead of cabbage for a different texture.

FAQs

Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before marinating and cooking.

Is this recipe gluten-free?
Yes, this recipe is gluten-free as all the ingredients are naturally gluten-free. Make sure to check any store-bought ingredients for added gluten.

Can I make this recipe ahead for meal prep?
Absolutely! These taco bowls are great for meal prep. Just assemble without dressing, store in the refrigerator, and drizzle with dressing before serving.