If you love tacos but want to keep things light and low carb, this Chicken Taco Bowl with Cauliflower Rice is the perfect choice!

It’s packed with flavor, protein, and colorful veggies – all while staying Weight Watchers friendly.

This recipe is quick enough for a weeknight dinner and perfect for meal prep. You’ll get all the delicious taco flavors you love, just without the heavy carbs.

The Ingredients

Chicken Breast: A lean source of protein that helps keep you full and supports muscle health without extra fat.

Taco Seasoning: This adds flavor to the chicken without excess fat or carbs. Use a low carb taco seasoning like Kinder’s taco blend.

Cauliflower Rice: Low in carbs and calories, but high in fiber and antioxidants. It’s an excellent substitute for regular rice.

Red Bell Pepper: Loaded with vitamin C and antioxidants that support immune health.

Greek Yogurt: Adds creamy texture and tang while providing extra protein and probiotics. It’s a healthy alternative to sour cream.

Cilantro & Lime: Bring fresh, bright flavor without adding calories, fat, or sugar.

Reduced-fat Mexican Cheese: Provides calcium and flavor. Choosing reduced-fat cheese keeps the points low while still giving that cheesy goodness.

Salsa: Low in calories and carbs, it adds a ton of flavor and moisture without the heavy fats.

Click here to track the points on your Weight Watchers app. There are 5g net carbs per serving. Full nutrition information can be found at the bottom of the recipe card.

How to Make Chicken Taco Bowls

Add the chicken to a nonstick skillet over medium heat. Cook 6-8 minutes, or until cooked through, then stir in the taco seasoning.

Remove the chicken and set aside.

Add the olive oil to the same skillet. Add the red bell pepper and sauté 3-4 minutes until slightly softened.

Add the cauliflower rice to the skillet with a pinch of salt and pepper. Cook for 4–5 minutes, stirring occasionally, until heated through.

Squeeze in the lime juice and stir in half of the cilantro.

Divide the cauliflower rice between four bowls. Top with the cooked chicken, bell peppers, shredded cheese, salsa, and Greek yogurt.

Garnish with the remaining cilantro and any optional toppings.

Serving Suggestions

Add a handful of shredded lettuce for extra crunch and volume.

Top with fresh avocado for a boost of healthy fats.

Meal prep tip: store the bowls in airtight containers and reheat just before eating – perfect for lunch or busy weeknights!

Ingredients

1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon taco seasoning
2 teaspoons olive oil
1 red bell pepper, diced
1 cup riced cauliflower (fresh or frozen)
1/2 cup reduced-fat Mexican cheese, shredded
1/4 cup salsa (no sugar added)
1/4 cup fat-free Greek yogurt (or fat-free sour cream)
1/4 cup chopped cilantro
1/2 lime, juiced
Salt and pepper, to taste

Instructions

Add the chicken to a nonstick skillet over medium heat. Cook 6-8 minutes, or until cooked through, then stir in the taco seasoning.
Remove the chicken and set it aside.
Add the olive oil to the same skillet. Add the red bell pepper and sauté 3-4 minutes until slightly softened.
Add the cauliflower rice to the skillet with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until heated through.
Squeeze in the lime juice and stir in half of the cilantro.
Divide the cauliflower rice between four bowls. Top with the cooked chicken, bell peppers, shredded cheese, salsa, and Greek yogurt.
Garnish with the remaining cilantro and any optional toppings.

Here are some more low carb, Weight Watchers friendly recipes:

Cabbage Taco Skillet

Cheesy Beef and Cauliflower Rice Skillet

Chicken Enchilada Skillet

Easy Chicken Stir Fry

Click here to see more low carb recipes.

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!