gluten free southwest chicken taco bowls (30 minutes, one pan)
Andrew requested taco bowls. I was exhausted. This is what happened and it was SO good!
Andrew was working late, I had way too much espresso way too late in the day, did not sleep well at all, and was running on basically nothing by dinnertime. Andrew requested taco bowls and my immediate thought was “what is the absolute easiest way to make this happen tonight?”. We do Mexican food at home about once a week because it is genuinely cheaper and healthier than ordering in, especially when I need to know every single ingredient is gluten free. So I pulled out one pan, grabbed the ingredients, and had dinner on the table in 30 minutes while listening to my audio book.
This gluten free southwest chicken taco bowl is SO flavorful and SO easy. The secret is using a full 3 tablespoons of seasoning so every single bite is packed with flavor. Do not be shy with the seasoning here! It makes all the difference between a bland chicken bowl and something that tastes like your favorite taco spot. The chipotle mayo drizzle on top takes this over the edge and takes about 60 seconds to make. This recipe is gluten free as long as you check your seasoning blend and salsa labels before you use them since gluten can sneak into both!
Make It Even Easier | Busy Mom Shortcuts
Use frozen or microwavable rice instead of cooking it from scratch. I used frozen rice from Trader Joe’s and it was perfect. Pop it in the microwave while the chicken cooks and both are ready at exactly the same time. This is the single biggest time saver in the whole recipe and honestly there is no reason to cook rice from scratch on a busy weeknight when frozen rice exists!
The chipotle mayo takes 60 seconds. Mix Stonewall Kitchen chipotle mayo with 1 tablespoon of water, stir until it is thin enough to drizzle, and you are done. That is it. No blender, no extra ingredients, just one jar and a spoon!
Start the peppers and onions first and let them cook down fully while you prep everything else. By the time they are soft the chicken is ready to go in and the whole thing comes together really fast from there!
Cook Smarter, Not Harder
Do not be shy with the seasoning. I used a full 3 tablespoons of Harmony Blends southwest seasoning and it is what makes this bowl taste like something from a restaurant instead of a sad weeknight dinner. The more seasoning the more flavor. Add it generously and taste as you go!
Cook the peppers and onions low and slow first. You want them fully soft and slightly caramelized before the chicken goes in. This step builds the flavor base for the whole bowl so give it the full 3 to 4 minutes and do not rush it.
Add the salsa directly into the pan with the chicken while it cooks. It adds moisture, flavor, and a little bit of acidity that makes the whole thing taste SO much brighter. The salsa basically becomes part of the sauce!
Thin out the chipotle mayo with water before drizzling. This is the move. Stonewall Kitchen chipotle mayo straight from the jar is a little thick to drizzle beautifully so just add 1 tablespoon of water, stir well, and it becomes the perfect saucy drizzle that coats everything!
Make It Your Own
Always check your seasoning blend label. Southwest seasoning, taco seasoning, and fajita seasoning blends can all contain hidden gluten. I use Harmony Blends southwest seasoning but any certified gluten free taco or fajita seasoning works great here. Always check the label before it goes in the pan!
Salsa is naturally gluten free but always do a quick label check just in case. I use Tostitos chunky restaurant style salsa medium and it works perfectly in this recipe.
Any ground meat works great here. Ground turkey and ground beef are both easy swaps with the exact same cook time. Use whatever you have stocked!
This recipe is naturally dairy free, the only thing with dairy is the cheese on top. Swap in dairy free Mexican cheese blend and the whole bowl is completely dairy free with zero other changes needed!
Rice swaps: cauliflower rice or brown rice for a lower carb option, quinoa for extra protein. Or skip the rice entirely. Without rice this makes 2 large high protein low carb servings that are incredibly filling!
Topping ideas: shredded lettuce, chopped white onion, diced tomatoes, sour cream, sliced avocado, salsa, or anything else you would normally put on tacos. The more toppings the better honestly!
gluten free southwest chicken taco bowls
gluten free | dairy free option | nut free
serves 2 large as is | serves 4 over rice | prep 5 min | cook 25 min | one pan
Ingredients
1 lb ground chicken (or ground turkey or ground beef)
1 white onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
3 tbsp Harmony Blends southwest seasoning (or any certified gluten free taco or fajita seasoning)
1/2 cup Tostitos chunky salsa (labeled gluten free)
Frozen, microwavable, or cooked rice for serving (about 1 cup per serving)
1 cup Mexican cheese blend (or dairy free Mexican cheese shreds)
Drizzle of olive oil
For the chipotle mayo drizzle:
3 to 4 tbsp Stonewall Kitchen chipotle mayo
1 tbsp water
Directions
Start your rice now so it is ready when the chicken is done. If using frozen or microwavable rice follow the package directions — this is the fastest and easiest option!
Heat a drizzle of olive oil in a large pan over medium heat. Add 1 diced white onion, 1/2 diced green bell pepper, and 1/2 diced red bell pepper. Sauté for 3 to 4 minutes until fully softened.
Add 1 lb ground chicken and 3 tbsp southwest seasoning to the pan. Cook, breaking the meat up into small pieces, until fully browned with no pink remaining.
Stir in 1/2 cup salsa and let everything cook together for 2 to 3 more minutes until the salsa is warmed through and coats everything in the pan.
In a small bowl mix 3 to 4 tbsp chipotle mayo with 1 tbsp water and stir until thin enough to drizzle.
Serve the chicken mixture over rice. Top with Mexican cheese blend and drizzle the chipotle mayo generously over everything. Add any extra toppings you love and enjoy immediately!
For Your Little Ones
Fletcher loved this one just like the Mexican quinoa skillet last week! I served him his own portion before adding the cheese since he is dairy free right now and he was a big fan. It is the perfect toddler dinner. It is flavorful but not too spicy, easy to scoop up, and pairs perfectly with plain rice. Just scoop out a small portion before the cheese and toppings go on, let it cool completely, and serve in small bites over soft rice!
Make It, Save It, Reheat It
In the fridge, store in an airtight container for up to 2 to 3 days. This makes a fantastic next day lunch and reheats SO quickly in the microwave for a busy weekday meal.
To freeze, store in a freezer safe airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, warm in a skillet on the stovetop or in the oven until heated through. The microwave is perfect for individual portions. Add a small splash of water if it looks dry and stir halfway through!
This is a great meal prep dinner. Make the full batch on Sunday and portion it into containers with rice for easy lunches all week. The chicken mixture reheats perfectly and tastes just as good on day three as it did on day one!
Leftovers? Use it in tacos!
Just spoon a little onto a corn tortilla shell. Top with cheddar cheese and the chipotle mayo. Eat as is or fold them over and bake them in the oven until they are crispy!
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What do you always put on your taco bowls?! Drop your go-to toppings in the comments because I feel like everyone has a different answer and I want to hear all of them!
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