Mexican Chicken Taco Bowls (Edit recipe)

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These Mexican Chicken Taco Bowls are a flavor-packed, Whole30-friendly twist on taco night! Made with juicy seasoned chicken and served over palm of heart rice for a low-carb, gut-friendly base. It’s everything you love about tacos—without the tortilla, grains, or dairy. Perfect for meal prep or a quick weeknight dinner that keeps you full and energized.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

10

Serves: 4

Ingredients

2 whole Chicken Breast
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Taco Seasoning - Primal Palate
4 cups Hearts of Palm Rice
1 cup Radish, chopped
1.5 cups Black Beans, omit if necessary
3 whole Green Onion (Scallion)
1 cup Salsa
.5 cup Cilantro, chopped
1 cup Dairy-Free Mexican Cheese Blend - Daiya, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add taco seasoning to each side of the chicken breast
Heat the oil in a large skillet and cook the chicken breasts over medium heat until they are cooked through.
Place the cooked chicken on a plate and set aside.
Add a little more oil to the skillet and then add in the rice, green onions, and radishes.
Sauté for 10-12 minutes or until the radishes are tender.
Add the salsa, black beans, and cilantro to the rice and stir everything together until it’s heated through.
Add the chicken breasts into the cauliflower rice (chopped) and top them with extra salsa and the shredded cheese.
Serve topped with extra cilantro, cheese, and green onions if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	541
Fat:	14 g
Carbohydrates:	72 g
Protein:	34 g
Cholesterol:	35 g
Sodium:	994 mg
Fiber:	19 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.