Gluten Free Dairy Free Chicken Taco Bowls
These Chicken Taco Bowls are gluten-free, dairy-free, and packed with flavor. With juicy spiced chicken, fluffy rice, black beans, roasted veggies, and creamy avocado, they're customizable and perfect for quick dinners or meal prep.
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
Make ahead for meal prep, and store ingredients separately in the fridge. Use cauliflower rice for a grain-free option or sweet potatoes for a vegetarian version.
Nutrition
Calories: 520kcalCarbohydrates: 45gProtein: 32gFat: 24gSaturated Fat: 3gCholesterol: 75mgSodium: 420mgPotassium: 700mgFiber: 9gSugar: 4gVitamin A: 850IUVitamin C: 55mgCalcium: 40mgIron: 2.5mg
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