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A white bowl with shredded cabbage, black beans, bell pepper, onions and corn topped with diced chicken and a creamy avocado sauce.

Chicken Taco Bowl

The Healthy Honey
This dairy-free, gluten-free chicken taco bowl is crunchy, creamy and packed with veggies and fiber. It's also great for meal prep.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner, Main Course
Cuisine Mexican
Servings 4

Ingredients
  

Chicken

  • 1 Tbsp avocado oil
  • 4 boneless, skinless chicken breast
  • 1-2 tsp salt
  • t Tbsp taco seasoning

Vegetables

  • 1 bell pepper, large dice
  • 1 small yellow onion, large dice
  • 1 small zucchini, large dice
  • 2 tsp avocado oil
  • 2 1/2 cups bag cabbage mix (about 9 or 10 oz bag)
  • 2-3 cloves garlic, minced
  • 3/4 cup frozen corn
  • 1-2 tsp salt
  • 1 can beans (black or pinto)

Avocado Dressing

  • 1 ripe avocado
  • 1-2 lemon, juiced
  • 2-3 tbsp water
  • 1/2 tsp hot sauce
  • 1/2 tsp Tajin or chili lime seasoning
  • 1/4 tsp salt

Instructions
 

  • Cube chicken breasts into bite-sized pieces, about 1 inch. Dry the chicken with a paper towel and season with taco spice and salt.
  • Place a large sauté pan on medium-low heat while dicing bell pepper, onion and zucchini. Add avocado oil and chopped vegetables to the pan and increase to medium heat. Stir occasionally and cook until tender, about 12-15 minutes.
  • While vegetables are cooking, place another large sauté pan over medium-high heat. Add avocado oil then seasoned chicken to the pan. Cook until golden brown and cooked through, about 5-7 minutes on each side.
  • Add garlic and frozen corn to the cooked vegetable pan. Once cooked, season with salt and pepper.
  • While the vegetables and chicken are cooking, make the avocado dressing by combining the avocado, lemon juice, water, hot sauce, salt and chili lime seasoning in a blender and blend well. Adjust seasoning and consistency as needed.
  • Open and drain the can of beans.
  • Assemble a portion by placing about 3/4 cup of cabbage in a bowl and topping it with about a quarter of the vegetable mix, chicken, can of beans and a few spoons of the avocado dressing.

Notes

Vegetables and chicken can be cooked ahead of time for meal prep and reheated before serving. 
Keyword 40 minute dinner, dairy free, gluten free, gluten free dinner, healthy, high fiber, meal prep
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