Easy Low Carb Ground Chicken Taco Skillet Recipe

Today, I’m talking about Taco Tuesday again, and I’m here to share a recipe that’s going to become a new family favorite. This Easy Low-Carb Ground Chicken Taco Skillet is bursting with flavor, has a quick cooking time of just under 30 minutes, and is a great easy dinner, perfect for busy weeknights for you and the whole family. The best part, it’s a healthier twist on the classic taco that fits perfectly with a low-carb lifestyle – win-win!

Now, I know what you might be thinking: “Low carb? But tacos need tortillas!”  While you can certainly enjoy these on soft corn tortillas or even lettuce wraps if you prefer, the beauty of this skillet meal is its versatility. We’ll be using cauliflower rice instead of regular rice, making it a great option for those watching their carb intake.

Low Carb Ground Chicken Taco Skillet

Gather Your Taco Ingredients!

This recipe is super easy, requiring minimal prep and just one pan! Here’s what you’ll need:

• Veggies: We’ll be using a classic taco combo of yellow onion, red bell pepper, and garlic. Feel free to get creative! You could add poblano peppers for a touch of heat, or even some chopped mushrooms.
• Protein Power: Ground chicken thigh is our star here. It’s leaner than ground beef but still packs a flavorful punch. You could also substitute ground turkey if that’s what you have on hand.
• Taco Time: Taco seasoning is a must! I prefer a gluten-free variety, but use what you have. You can even make your own homemade taco seasoning for a more customized spice level.
• Low-Carb Magic: Fresh riced cauliflower is the key to keeping this dish low carb. You can find it pre-riced at most grocery stores, or you can easily rice your own head of cauliflower using a food processor.
• Black Bean Boost: A can of drained and rinsed black beans adds some protein and fiber. If you’re following a stricter keto diet, you can omit the black beans altogether.
• Flavorful Finish: Chunky salsa, shredded Mexican cheese, and diced green chilis add the finishing touches of flavor and texture.

Optional Toppings:  Let your creativity flow! Think sliced avocado, chopped fresh cilantro, sour cream (because sometimes you just gotta indulge!), pico de gallo, or even a dollop of guacamole.

Recipe Tip:  Keep leftover cooked chicken handy for quick and easy meals throughout the week. Shred it and use it in salads, burritos, or even tacos with low-carb tortillas like Mission Carb Balance fajitas.

Let’s Get Cooking! Easy Steps for Ground Chicken Taco Skillet Success

This recipe is all about simplicity, so grab your favorite large cast iron skillet (or any large skillet will do!) and follow these easy steps:

1. Sauté the Veggies: Heat some olive oil in your skillet over medium heat. Sauté the diced onion and bell pepper until softened, about 6 minutes. Add the garlic and cook for another minute, just until fragrant.
2. Brown the Chicken: Add the ground chicken to the skillet and break it apart with a spoon as it cooks. Cook for 3-4 minutes, or until the chicken is no longer pink.
3. Taco Time! Stir in the taco seasoning packet and water. Bring to a boil, then reduce heat to low and simmer for 5 minutes to let the flavors meld.
4. Add the Cauliflower and Beans: Stir in the riced cauliflower, black beans, and diced green chilis. Cook for an additional 2-3 minutes, or until the cauliflower is heated through.
5. Cheesy Perfection: Top the skillet with your favorite shredded Mexican cheese (or feel free to use cheddar cheese if you have that on hand) and chunky salsa. Cover the skillet and let the cheese melt for about 5 minutes on low heat.
6. Dig In! Once the cheese is melted and gooey, remove the skillet from the heat. Top with your favorite toppings and serve immediately.

Pro Tip:  For extra flavor, you can add a tablespoon of tomato paste along with the taco seasoning in step 3.

Make it a Meal: Taco Skillet Serving Suggestions

This taco skillet is hearty enough to be a complete meal on its own. But if you want to extend the fiesta, here are some ideas:

• Taco Bowls: Serve the taco filling over a bed of romaine lettuce or cauliflower rice for a healthy and satisfying low-carb option.
• Fiesta Sides: Pair your skillet with some classic Mexican sides like Spanish rice, black beans, or cilantro lime rice.
• Guacamole Glory: No Mexican feast is complete without guacamole! Make your own or grab your favorite store-bought variety for dipping or topping.
• Tortilla Chips and Salsa: While we’re keeping things low-carb with the skillet itself, feel free to indulge in some tortilla chips and salsa on the side.

Recipe Tip:  Looking for an easy way to warm your corn tortillas? Wrap them in a damp paper towel and microwave for 30-60 seconds. They’ll be soft and pliable, perfect for scooping up all that delicious taco filling!

This Easy Low Carb Ground Chicken Taco Skillet is a great healthy meal and a lifesaver on those busy weeknights. It’s flavorful, filling, and can be easily customized to please every palate at the table. Plus, it’s a great way to sneak in some extra veggies without sacrificing taste.

So next time taco Tuesday rolls around (or any day you’re craving some Mexican flavors!), check out my step-by-step instructions below and give this recipe a try. I have a feeling it will become a new favorite in your house too!

Low Carb Ground Chicken Taco Skillet

Ground chicken, veggies, taco seasoning, black beans and cauliflower rice cook together for a hearty, low carb, easy meal – topped with plenty of Mexican blend cheese!

INGREDIENTS:

• 1 yellow onion diced
• 2 cloves garlic minced
• 1 red bell pepper seeded and diced
• 1 tbsp. oil
• 1 lb. ground chicken thigh
• 1 packet taco seasoning I prefer gluten free
• 3/4 cup water
• 2 cups fresh riced cauliflower not frozen – can water down skillet
• 1 4.5 oz. can diced green chilis
• 1 15 oz. can black beans drained and rinsed
• 3/4 cup chunky salsa like Pace
• 1/2 cup shredded Mexican blend cheese

optional toppings

• sliced avocado, chopped fresh herbs like cilantro

INSTRUCTIONS

1. Start by heating 1 tbsp. oil in a dutch oven or deep sided skillet, then add in diced onion. Cook for 2-3 minutes over medium heat before adding in diced bell pepper and garlic. Cook until soft but not browned, about 6 minutes total.
2. Add in ground chicken to skillet, breaking apart with spoon. Cook until no longer pink, about 3-4 minutes, then add in taco seasoning packet and water. Bring to a boil then lower heat to simmer to create sauce.
3. After 5 minutes simmering, add in riced cauliflower, diced green chilis and black beans. Stir to combine and cook over medium heat for 2-3 more minutes.
4. Top with chunky salsa and shredded cheese evenly over top. Cover skillet and lower heat to low to simmer and melt cheese (about 5 minutes).
5. Once cheese has melted nicely, take skillet off heat and top with fresh avocado and herbs. Serve warm!

MORE LOW CARB MEXICAN RECIPES HERE: Mexican Stuffed Bell Peppers, Mexican Chicken Soup, Taco Zucchini Boats, Stuffed Bell Pepper Soup, Ground Turkey Tamale Bowls

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