Ciao! I’m Matteo Romano, a Tuscan-born chef now living in the U.S., and here on GoldenGlutenFree.com, I share Italian-rooted, healthy, gluten-free recipes inspired by my journey to feeling good again. These Gluten Free Dairy Free Chicken Taco Bowls have become a go-to in my kitchen, and in many of yours.
I wasn’t always gluten-free. Years ago, I was working long hours in restaurants, making everything from pane Toscano to hand-cut tagliatelle. But behind the scenes, I struggled with fatigue and brain fog. When I finally uncovered my gluten intolerance, I knew I had to rethink how I cooked. That didn’t mean giving up bold, comforting meals like this one, it meant learning how to make them better for my body.
These taco bowls are everything I want in a cozy fall dinner. They’re warm, colorful, nutrient-packed, and endlessly customizable. The best part? You can whip them up in under 30 minutes. Whether you’re cooking for picky eaters or prepping your week’s lunches, these bowls bring bold flavor without any gluten or dairy, and they make your kitchen smell amazing.
Think juicy seasoned chicken, fluffy rice, sweet corn, creamy avocado, and a little lime to brighten it all up. If you’ve tried my gluten free chicken dinner recipes or chicken taquitos, you’ll love this one too.
Gluten Free Dairy Free Chicken Taco Bowls
Equipment
- skillet
- mixing bowl
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts cubed
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- salt and pepper to taste
- 2 tbsp olive oil
For the Bowl
- 2 cups cooked rice white, brown or cauliflower
- 1 can black beans rinsed
- 1 cup roasted corn
- 1 red bell pepper diced
- 1 avocado sliced
- 1 lime juiced
Optional Toppings
- fresh cilantro chopped
- pico de gallo or salsa
- pickled onions
- dairy-free sour cream or cashew cream
Instructions
- In a bowl, toss your diced chicken with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Let marinate for 15–30 minutes.
- Heat a skillet over medium-high heat, then cook the chicken for 6–8 minutes until browned and cooked through.
- While the chicken cooks, warm the black beans and corn. Roast the diced bell pepper in the oven at 400°F for 10 minutes, or sauté in a pan.
- Start with a scoop of cooked rice. Add black beans, roasted corn, peppers, and sliced avocado. Top with hot chicken and lime juice.
- Finish with chopped cilantro, pico de gallo, pickled onions, and dairy-free sour cream if desired.
Notes
Nutrition
Ingredients You’ll Need
Here’s what you’ll need to make these nourishing taco bowls:
For the Chicken
- 1 lb boneless, skinless chicken breasts, cubed
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
For the Base & Bowl
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 can black beans, rinsed
- 1 cup roasted corn
- 1 red bell pepper, diced
- 1 avocado, sliced
- Juice of 1 lime
Optional Toppings
- Fresh cilantro
- Pico de gallo or salsa
- Pickled onions
- Dairy-free sour cream or cashew cream
These bowls pair beautifully with my Greek Chicken Bowls with Brown Rice for a simple, nourishing meal prep plan.
Step-by-Step Instructions
Step 1: Marinate & Cook the Chicken
In a bowl, toss your diced chicken with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Let marinate for 15–30 minutes. Heat a skillet over medium-high heat, then cook the chicken for 6–8 minutes until browned and cooked through.
Step 2: Prep the Bowl Ingredients
While the chicken cooks, warm the black beans and corn. You can also roast the diced bell pepper in the oven at 400°F for 10 minutes, or sauté it in a pan for a faster option.
Step 3: Build Your Bowls
Start with a scoop of cooked rice. Add a generous spoon of black beans, roasted corn, peppers, and sliced avocado. Top with hot chicken and a drizzle of fresh lime juice.
Step 4: Add Final Toppings
Sprinkle chopped cilantro on top. Add a spoonful of fresh pico de gallo and a dollop of dairy-free sour cream if you like. Every bowl becomes a custom flavor bomb.
If you’re craving more quick and healthy weeknight ideas, try my Quick Gluten Free Chicken Stir Fry for a veggie-packed variation.
Tips for Success
- Meal Prep Friendly: Cook your chicken and rice in advance and store them in airtight containers. Assemble bowls when ready to eat.
- Balanced Flavors: You want creaminess (avocado), brightness (lime), spice (chicken), and crunch (corn or peppers).
- Don’t Overcook the Chicken: Keep it juicy by only searing until golden. If you’re multitasking, set a timer!
- Use What You Have: These bowls are forgiving. Swap out black beans for pinto, or use quinoa instead of rice.
The flavors remind me of a gluten-free twist on my Sheet Pan Chicken Fajitas, bright, smoky, and full of color.
Variations to Try
- Grain-Free Option: Swap the rice for cauliflower rice or shredded lettuce. It becomes a taco salad bowl with the same flavor.
- Vegetarian: Use roasted sweet potatoes or tofu seasoned with the same spice mix instead of chicken.
- Spicy Kick: Add sliced jalapeños or a spicy salsa for a stronger flavor punch.
- Kid-Friendly: Tone down the chili powder and serve with corn chips for dipping.
For more ideas like this, browse my easy gluten free dinner recipes that even kids will devour.
Storage Recommendations
These taco bowls store like a dream:
- Fridge: Store components separately in the fridge for up to 4 days.
- Freezer: The cooked chicken and rice can be frozen for up to 2 months. Avoid freezing avocado or fresh toppings.
- Reheat: Gently warm in the microwave or skillet. Add fresh avocado and lime after reheating.
For more cozy meal prep ideas, try my Lemon Herb Gluten Free Chicken Skillet, it’s another reader-loved recipe perfect for batch cooking.
Why You’ll Make This on Repeat
This dish is satisfying without being heavy, flavorful without needing dairy, and completely gluten-free. It’s everything I look for in a weeknight recipe: simple, delicious, and joyful. These Gluten Free Dairy Free Chicken Taco Bowls are more than a meal, they’re a way to bring people together around the table.
Whether you’re eating solo, feeding a crowd, or prepping lunches, this recipe delivers every time. And the best part? You don’t have to give up a thing.
Looking for more recipes like this? Check out my Gluten Free Chicken Dinner Recipes or browse flavorful favorites like Chicken Piccata. You’ll find new inspiration in every dish.