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prep time
10 min
cook time
30 min
ready time
40 min
Keto Quick Chicken Taco Oven Bowls
Need a hot meal in a jiffy? Make this quick and easy Keto dinner recipe. Who doesn’t love taco night when they’re in a rush? These chicken taco oven bowls are prepped and cooked in just 30 minutes. All you have to do is add your favorite taco toppings on top of your foil “bowl”. This is where you can add a lot of healthy Keto fat to your meal, but these toppings are not included in the ingredient list. This way, you can make your taco bowl the way you like it. This is also an easy Keto recipe for meal prepping. You can store the cooked chicken in your refrigerator for up to 3 days for freshness.
More toppings to add
In addition to the toppings mentioned in the recipe directions, you can add other taco toppings that are Keto. Instead of avocado slices, you could add guacamole which will have more fat. Although they are not high-fat, other toppings might include salsa, pickled jalapenos, or shredded lettuce. Add as many toppings as you want to make a full Keto meal.
I don’t like spicy food
Adjusting the spice level of this recipe is very easy. The spiciest ingredient is the cayenne, which you can omit or substitute with red pepper flakes instead. If you’re especially sensitive to peppery flavors, it’s recommended you omit the paprika and bell pepper as well.
Meal prep tips
This is a great recipe to use for Keto meal prep. Just make as many servings of chicken taco bowls as you need in the foil packets. Transfer the cooked chicken to meal prep containers that you can reheat in your microwave. Save all your toppings for when you’re ready to eat the meal so they’re fresh.
Net Carbs
1.7 g
Fiber
0.9 g
Total Carbs
2.6 g
Protein
23.6 g
Fats
10.6 g
195 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
40 min
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.
