Whole30 Taco Bowl with Chicken

I tried out Whole30 a few years ago and while I had a few complaints, one of the main pros for me was putting together some fun new meals. It feels really daunting when you’re thinking about a whole month of eating – but one dinner? Easy peasy! And that’s how this Whole30 Chicken Taco Bowl was born!

I’m a big fan of making salsa chicken, and it’s just SO EASY to make it in your crock pot – especially in the middle of a busy week. Since I knew I wouldn’t be adding beans or grains to this dinner, I bulked up the chicken by adding peppers and onions. Yum yum yum!

To avoid grains, I used cauliflower rice… and the key for me is to add flavor to it. I got the frozen kind from Whole Foods, so I just had to heat it up in a pan with a little olive oil. Add lime juice, cilantro, salt and pepper. Simple ingredients that make a huge difference!

And you can’t have a taco bowl without guac, right?! Luckily, most fresh guacamole is already Whole30 compliant, but this recipe is simple and quick. Takes no time at all!

How To Make This Whole30 Taco Bowl with Chicken

Ingredients

1.5 lbs boneless skinless chicken breasts
16 oz jar of your favorite salsa
1 pepper, thinly sliced
1 onion, thinly sliced
12 oz bag of frozen cauliflower rice
2 limes
1 tbsp cilantro, chopped
1 tbsp olive oil
pinch of red pepper flakes
1 avocado
salt and pepper
1-2 tbsp red onion, finely diced
1/3 cup cherry or grape tomatoes

Instructions

1. Add your chicken and jar of salsa to your crock pot. Cook on high for 3-4 hours.

2. Thinly slice peppers and onions. Add 1/2 tbsp olive oil to a pan. Cook the peppers and onions for about 5 minutes over medium heat, until they are tender.

3. When the chicken is cooked, shred it up and then stir the cooked peppers and onions into the shredded chicken.

4. In the same pan that you used to cook the peppers and onions, add another 1/2 tbsp olive oil. Add the bag of frozen cauliflower rice and cook until everything has defrosted and the rice is hot. Turn off the heat, and squeeze the juice of 1 lime on top and stir in the chopped cilantro. Season with salt and pepper.

5. To make the guacamole, mash up one ripe avocado in a bowl. Add chopped tomatoes, red onion, and the juice of your other lime. Season with salt and pepper to taste.

6. All that’s left is the assembly! Add cauliflower rice first, then top with the chicken and peppers mixture, and guacamole.

Other Healthy Variations

If you aren’t doing Whole30, there are a lot of other variations. that are still super healthy!

Brown Rice

Don’t love cauliflower rice? Make regular rice instead! I always have brown rice on hand and it works great.

Quinoa

Looking for something in between cauliflower rice and brown rice? Quinoa is SO delicious with these flavors, and jam packed with nutrients.

Black Beans

Adam and I are big fans of black beans with red pepper flakes and garlic, and we often add that to these bowls. So yummy!

Shredded Cheese

I mean… shredded cheese will always be delicious on taco bowls. DUH.

Yield: 3-4

Whole30 Taco Bowl with Chicken

Print

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 16 oz jar of your favorite salsa
• 1 pepper, thinly sliced
• 1 onion, thinly sliced
• 1 tbsp olive oil
• 12 oz bag of frozen cauliflower rice
• pinch of red pepper flakes
• 2 limes
• 1 avocado
• 1-2 tbsp red onion, finely diced
• 1/3 cup cherry or grape tomatoes
1 tbsp cilantro, chopped
• salt and pepper

Instructions

1. Add your chicken and jar of salsa to your crock pot. Cook on high for 3-4 hours.

2. Thinly slice peppers and onions. Add 1/2 tbsp olive oil to a pan. Cook the peppers and onions for about 5 minutes over medium heat, until they are tender.

3. When the chicken is cooked, shred it up and then stir the cooked peppers and onions into the shredded chicken.

4. In the same pan that you used to cook the peppers and onions, add another 1/2 tbsp olive oil. Add the bag of frozen cauliflower rice and cook until everything has defrosted and the rice is hot. Turn off the heat, and squeeze the juice of 1 lime on top and stir in the chopped cilantro. Season with salt and pepper.

5. To make the guacamole, mash up one ripe avocado in a bowl. Add chopped tomatoes, red onion, and the juice of your other lime. Season with salt and pepper to taste.

6. All that’s left is the assembly! Add cauliflower rice first, then top with the chicken and peppers mixture, and guacamole. 

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Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 528Total Fat: 26.1gSaturated Fat: 6.1gCholesterol: 151mgSodium: 812mgCarbohydrates: 20.8gFiber: 5.7gSugar: 7.3gProtein: 51.3g

PS. You might also like Slow Cooker Turkey Chili and Whole30 Stuffed Peppers!