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Healthy Chicken Taco Bowls

A vibrant, low-carb taco bowl featuring seasoned pan-seared chicken, fresh guacamole, corn, and a zesty lime crema drizzle. Ready in just 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken breast boneless skinless
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
Bowl Base
  • 1 head Romaine lettuce chopped
  • 1 cup corn canned or frozen (thawed)
  • 1 cup cherry tomatoes halved
  • 0.5 cup Monterey Jack cheese shredded
  • 2 medium avocados mashed or sliced
Drizzle
  • 0.33 cup sour cream or Greek yogurt
  • 1 tbsp lime juice
  • 1 tbsp water to thin

Equipment

  • Large Skillet or Cast Iron Pan
  • Chef's Knife
  • Cutting Board
  • Small Whisk

Method
 

  1. Pat chicken dry and coat thoroughly with olive oil and taco seasoning.
  2. Heat a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C).
  3. Remove chicken from pan and let rest for 5 minutes before slicing into strips.
  4. While chicken rests, whisk together sour cream, lime juice, and water to make the dressing.
  5. Divide chopped lettuce among bowls.
  6. Top lettuce with sections of corn, tomatoes, cheese, and mashed avocado.
  7. Place sliced chicken on top and drizzle generously with the lime sauce. Garnish with cilantro.

Notes

For meal prep, keep the dressing and chicken separate from the lettuce to prevent sogginess. This recipe is naturally gluten-free.