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Chicken Taco Bowl with Low-Carb Rice

Recipe by Chef Michele Ragussis
  • Cook Time 15 minutes
  • Serves 2 servings
  • Difficulty easy
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It's taco night! Here at It's Skinny, we're a fan of easy rice bowls. Nothing better than a fast dinner that you can toss together in 10 minutes! Tonight, we're making chicken tacos paired with It's Skinny low-carb rice! Tender chicken thighs seasoned to perfection with zesty taco spices and salsa, mixed with veggies and cheese, all combined with It's Skinny rice. Add your favorite taco toppings -- sour cream, avocado, jalapenos -- and your taco night is now guilt-free, low carb, and totally delicious! 

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Rice | It's Skinny
  • 1 package It's Skinny rice
  • 2 chicken thighs (boneless, skinless)
  • 1 clove garlic, minced
  • 1 cherry tomato, diced
  • 1 small jalapeno, diced
  • 1/2 bell pepper, diced (any color)
  • 1/2 shallot, sliced
  • 1/2 cup salsa
  • 1 tbsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • Optional toppings: shredded cheese, cilantro, sour cream, avocado


Drain and rinse 1 package of It's Skinny rice, set aside.
Prep your veggies: dice garlic clove, 1 cherry tomato, 1 small jalapeno, 1/2 bell pepper, and slice 1/2 of a shallot. Also prepare any additional toppings at this time, like sliced avocado. Put all your veggies in a bowl and set aside.
Cut up and season the chicken thighs with chili powder and cumin. Then, brown the chicken in a large skillet with olive oil. Add shallot and diced peppers (bell and jalapeno) and saute until tender. Add about 1/4 cup of salsa mixed with a little bit of water to make a zesty sauce. Cook the chicken taco mixture until the chicken is cooked through.
Add It's Skinny rice to the skillet, toss to combine, and cook for 3-4 minutes until rice is heated through. Dish up the chicken taco rice bowl and top with your favorite toppings: shredded cheese, sour cream, more salsa, avocado, etc. Dig in & enjoy!