Home / Recipes / Gluten Free / Keto Quick Chicken Taco Oven Bowls
Keto Quick Chicken Taco Oven Bowls
How to Make It
Step 1
Thin-slice green bell pepper and add it to a large mixing bowl. Next, thin-slice raw chicken breast into equal pieces for each serving, and add them to the bowl. Mix the ingredients to combine.
Step 2
Douse the ingredients with the olive oil, then season with the remaining seasonings. Make a foil packet for each serving with a square of aluminum foil. Fill the center of each foil packet with a serving of chicken and peppers, then arrange the foil packets on a tray, as pictured.
Step 3
Turn on an oven to preheat to 375 F (190 C). Close and seal the foil packets on the tray, then bake them in the oven for 30 minutes or until the chicken is done. You can use a thermometer to check the internal temperature is at least 165 F (80 C).
Step 4
Let the taco bowls cool with the foil packets open for a few minutes before adding toppings. Add high-fat toppings at your discretion. You can read the recommendations made in the recipe introduction or follow what has been used here. These chicken taco oven bowls were topped with sour cream, avocado slices, and shredded cheese.
Ingredients
- green bell pepper – 2.5 oz
- Chicken Breast Boneless Skinless Raw – 8 oz
- Olive Oil – 1 tbsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Cumin, ground – 0.5 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Paprika – 0.25 tsp
- Cayenne – 0.13 tsp
- Allspice, ground – 0.13 tsp
