This delicious Healthy Low-Cal Chicken Taco Bowls with Avocado comes together in about 30 minutes and is so versatile for a quick meal that your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Seriously, this is such a perfect weeknight dinner that everyone will be asking for seconds.
Ingredient Breakdown
Let’s dive into what you’ll need for this meal:
Key Ingredients:
- 1 lb boneless, skinless chicken breasts (or thighs if you’re feeling adventurous!)
- 1 tbsp olive oil (plus 1 more tbsp for the 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 for a little kick)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- Juice of 2 limes (about 4 tbsp, divided, this adds such freshness!)
- 2 cups shredded green or red cabbage (or slaw mix, whatever you’ve got!)
- 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 makes it fun!)
- 1/4 cup red onion, thinly sliced
- 1 large ripe avocado, diced (the creaminess is the best part!)
- 1/4 cup fresh cilantro, chopped (optional but oh-so-good)
- 1/2 tsp honey or agave (for dressing, optional)
- A couple pinches of salt and pepper (for dressing)
It’s amazing how many flavors you can pack into this bowl while keeping it healthy. You’ll find that all these ingredients bring tons of freshness, color, and taste!
Let’s Get Cooking!
How to Make Healthy Low-Cal Chicken Taco Bowls with Avocado
Alright, friends, grab your apron and let’s get cooking!
Prep the Chicken (0-10 minutes): Start by patting your chicken breasts dry. Cut them into bite-sized strips or cubes. If they’re particularly thick, take a moment to pound them to an even thickness, this helps them cook evenly and super quickly.
Marinate the Chicken (10-15 minutes): In a medium bowl, combine 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, pepper, and the juice of 1 lime. Toss the chicken in that flavor bomb and let it marinate for at least 10 minutes (you can let it chill for up to 30 minutes if you want even more flavor, you won’t regret it!).
Cook the Chicken (15-25 minutes): Heat a large nonstick skillet or grill pan over medium-high heat. Once it’s nice and hot, add your chicken in a single layer. Sear each side for 3-4 minutes, until golden brown and cooked through (an internal temp of 165°F). Once it’s done, transfer it to a plate and let it rest a bit.
Prep the Veggies (25-30 minutes): While your chicken is cooking, take this time to prep your veggies! Shred the cabbage, halve the tomatoes, slice the bell peppers and onion, rinse your black beans, and dice that beautiful avocado. If you’re using frozen corn, just thaw it under hot water and pat dry, super easy!
Make the Dressing (30-35 minutes): For a quick and tantalizing dressing, whisk together the juice of 1 lime, 1 tbsp olive oil, honey or agave, and a couple of pinches of salt and pepper in a small bowl. Adjust it to your taste… I like it just a tad sweet!
Assemble the Bowls (35-40 minutes): Now it’s the fun part! Layer that beautiful, shredded cabbage as the base in your serving bowls. Top it generously with your cooked chicken, followed by all those vibrant veggies: tomatoes, corn, beans, peppers, onion, and avocado. Drizzle your awesome dressing on top and sprinkle with cilantro if you’re using it. Toss everything together or leave it nicely layered, totally your call!
Serve It Up: Serve immediately and watch your family dig in. Or if you want to save some for later, portion them into meal prep containers. I mean, nothing feels better than having meals ready for the week!
I can practically hear you asking: What makes this one of my go-to recipes? Let me tell you!
Why I Love This Recipe
This Healthy Low-Cal Chicken Taco Bowls with Avocado is forever my go-to recipe. It feels like comfort food but is still nutritious, like having a fiesta in a bowl without the guilt! I’m a real sucker for how flexible this recipe is; you can use whatever you’ve got on hand and make it your own. For instance, when the kids want something a little different, I’ll throw in some leftover grilled steak or even a layer of quinoa. It’s the best part of cooking, you get to experiment and make it resonate with what your family enjoys.
If you loved this recipe, be sure to check out my:
Why This Recipe Works
Quick and Easy
This Chicken Taco Bowl comes together in under 30 minutes seriously! It’s perfect for those hectic weeknight meals when you need something tasty without the fuss.
Customizable
The beauty of this recipe is just that, it’s so customizable! Whether you’re cleaning out the fridge or just want to switch up the ingredients, the options are endless. You can even swap out the chicken for shrimp or tofu for a fun twist.
Budget-Friendly
Using everyday ingredients means you won’t be breaking the bank. And who doesn’t love a budget-friendly meal? This whole dish is not only healthy but also kind to your wallet.
Make-Ahead Friendly
This recipe is amazing for meal prep, just make a big batch and store it. You’ll have delicious lunches or quick dinners ready and waiting! I always keep some in my fridge for those days when life gets busy but you still want something yummy to eat.
Comfort Food
What more could you want? It checks every box for comfort food, you’ve got something filling, packed with flavor, and oh-so- satisfying! This will become a family favorite for sure.
Serving and Storage Tips
How to Serve This Recipe
Pair these bowls with warm tortillas or tortilla chips for crunch. Feel free to add your favorite salsa or even a dollop of Greek yogurt as a creamy finish.
Storage
These taco bowls will keep great in the refrigerator for about 3-4 days. Just make sure to store each component separately if possible, especially the avocado to keep it from browning.
Reheating
For the best results, reheat your chicken and veggies in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, you can pop them in the microwave for about 1-2 minutes, just keep an eye on it!
Freezer Friendly
Yes, these bowls are freezer friendly! Just make sure to let everything cool completely before portioning them into airtight containers. They can last up to 3 months, perfect for those future busy weeknights!
So, are you ready to treat your family to this scrumptious Healthy Low-Cal Chicken Taco Bowls with Avocado? I know they’ll love it just as much as mine do! Happy cooking, and remember to savor every delicious bite! If you need meal ideas or inspiration, you can always find my latest creations over on my Pinterest!
Print
Healthy Low-Cal Chicken Taco Bowls with Avocado
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Healthy
Description
A quick and easy meal that’s perfect for weeknight dinners, featuring flavorful marinated chicken and fresh veggies.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil (plus 1 more 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
- Juice of 2 limes (about 4 tbsp, divided)
- 2 cups shredded green or red cabbage
- 1 cup cherry tomatoes, halved
- 1 cup sweet corn kernels
- 1/2 cup black beans, rinsed and drained
- 1 cup bell peppers, thinly sliced
- 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)
- A couple pinches of salt and pepper (for dressing)
Instructions
- Pat chicken breasts dry and cut into bite-sized strips or cubes.
- In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, pepper, and juice of 1 lime. Toss chicken and marinate for at least 10 minutes.
- Heat a nonstick skillet over medium-high heat and cook chicken, searing each side for 3-4 minutes until cooked through. Let rest.
- Prep veggies: shred cabbage, halve tomatoes, slice bell peppers and onion, rinse black beans, and dice avocado.
- For dressing, whisk together juice of 1 lime, olive oil, honey or agave, and pinches of salt and pepper.
- Assemble bowls: layer cabbage, cooked chicken, and vegetables. Drizzle with dressing and sprinkle with cilantro.
- Serve immediately or portion into containers for meal prep.
Notes
Great for meal prep; store components separately to keep avocado fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
