My kids always have the most fun with dinner when they are able to create their own meal. Tonight, I was not in the mood to cook, nor was I in the mood to fight with my picky eater to try to convince him to eat something other than his favorite thing- bread.
For about 8 months, my husband had to be on a fairly strict gluten free diet, so we cut gluten right out of the menu. Now, we do eat gluten but I like to do without it from time to time to give our bellies a rest. Plus, we were fresh out of tortillas and I didn’t really feel like cooking any up. These gluten free chicken taco bowls got five stars from both the kids and the hubby! This recipe is a keeper and will be on the menu again and again. This is just a little twist on the traditional taco recipe to mix it up a bit.
Gluten Free Chicken Taco Bowls
2 Chicken breasts
1/2 chopped onion
Taco Seasoning (I make my own and use the recipe here.)
4 tbs olive oil divided
Toppings your family enjoys – we used red bell peppers, corn, guacamole
You could also use chopped tomatoes, chopped chili peppers, olives, sour cream, cilantro, lime juice
Saute chicken breasts and chopped onion in 2 tbs olive oil until chicken is almost cooked through, then add 4 tbs of taco seasoning. Set aside.
Add another tablespoon of olive oil and saute corn, peppers or any other veggies you want to make tender. And set aside each in their own bowl.
Then, have your family build their own taco bowl. With a little imagination, there are all kinds of combinations that you can create. You can use either rice or tortilla chips as a base and add veggies and chicken breast on top. Top with cheddar cheese.