GlutenFree Chicken Taco Bowls 7 Flavorful Reasons to Indulge
A delicious and healthy gluten-free chicken taco bowl filled with fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked quinoa
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced chicken and taco seasoning. Cook until chicken is no longer pink.
- In a bowl, layer cooked quinoa, black beans, corn, and cooked chicken.
- Top with cherry tomatoes, avocado, and cilantro.
- Drizzle lime juice over the top before serving.
Notes
- This dish can be served warm or cold.
- Feel free to add other toppings like cheese or salsa.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg