Healthy Low Calorie Ground Chicken Taco Skillet – Fast, Flavorful, and Weeknight-Friendly

This skillet brings everything you love about tacos into one pan, with bright flavors and a light calorie count. It’s quick to cook, easy to customize, and loaded with textures that make every bite satisfying. Think juicy ground chicken, warm spices, crisp veggies, and a squeeze of lime to wake it all up.

You can serve it in bowls, scoop it into lettuce cups, or pile it over cauliflower rice. It’s the kind of meal that keeps weeknights simple without feeling like a compromise.

Healthy Low Calorie Ground Chicken Taco Skillet - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 lb lean ground chicken (93–99% lean)
• 1 tablespoon olive oil (or avocado oil)
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 1 small zucchini, diced (optional but great for volume)
• 2 cloves garlic, minced
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 2 tablespoons tomato paste
• 1/2 cup low-sodium chicken broth (or water)
• Juice of 1 lime, plus extra wedges for serving
• Fresh cilantro, chopped
• Salt and black pepper, to taste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4–1/2 teaspoon crushed red pepper (optional for heat)
• 1/2 teaspoon kosher salt, plus more to taste

Method

 

1. Prep your veggies and seasoning. Dice onion, bell pepper, and zucchini. Mix the taco seasoning in a small bowl so it’s ready to go. Drain the tomatoes and rinse the beans.
2. Warm the pan. Heat olive oil in a large skillet over medium-high. When it shimmers, add the onion and bell pepper. Cook 3–4 minutes until softened.
3. Add zucchini and garlic. Stir in zucchini and cook 2 minutes. Add garlic and cook 30 seconds, just until fragrant.
4. Brown the chicken. Push the vegetables to the edges of the pan. Add ground chicken to the center and break it up with a spatula. Cook 4–6 minutes until no longer pink and lightly browned.
5. Season well. Sprinkle the taco seasoning over the chicken and vegetables. Stir to coat everything evenly.
6. Build the sauce. Add tomato paste and cook 1 minute to caramelize. Stir in fire-roasted tomatoes and chicken broth. Bring to a lively simmer.
7. Stir in corn and beans. Add both and simmer another 3–4 minutes, letting the sauce thicken slightly. You want it juicy, not soupy.
8. Finish with lime and cilantro. Turn off the heat. Stir in lime juice and a handful of chopped cilantro. Taste and adjust salt, pepper, and heat.
9. Serve your way. Spoon into bowls over cauliflower rice or greens, or use lettuce cups. Add optional toppings like Greek yogurt, salsa, or a few avocado slices.

What Makes This Special

This recipe is all about big taco flavor without the heaviness. Ground chicken cooks fast and absorbs spices well, so you get bold, balanced seasoning in every bite.

The skillet format means fewer dishes and less fuss, ideal for busy nights. It’s also very flexible—swap veggies, adjust heat, or change the base to fit your goals. Best of all, it’s naturally lower in calories while still protein-packed and satisfying.

What You’ll Need

• 1 lb lean ground chicken (93–99% lean)
• 1 tablespoon olive oil (or avocado oil)
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 1 small zucchini, diced (optional but great for volume)
• 2 cloves garlic, minced
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 2 tablespoons tomato paste
• 1/2 cup low-sodium chicken broth (or water)
• Juice of 1 lime, plus extra wedges for serving
• Fresh cilantro, chopped
• Salt and black pepper, to taste

Taco seasoning (homemade or store-bought):

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4–1/2 teaspoon crushed red pepper (optional for heat)
• 1/2 teaspoon kosher salt, plus more to taste

Optional toppings and bases: shredded lettuce, chopped tomatoes, diced avocado, Greek yogurt, hot sauce, salsa, pickled onions, cauliflower rice, brown rice, or romaine leaves for lettuce cups.

Step-by-Step Instructions

1. Prep your veggies and seasoning. Dice onion, bell pepper, and zucchini.

   Mix the taco seasoning in a small bowl so it’s ready to go. Drain the tomatoes and rinse the beans.

2. Warm the pan. Heat olive oil in a large skillet over medium-high. When it shimmers, add the onion and bell pepper.

   Cook 3–4 minutes until softened.

3. Add zucchini and garlic. Stir in zucchini and cook 2 minutes. Add garlic and cook 30 seconds, just until fragrant.
4. Brown the chicken. Push the vegetables to the edges of the pan. Add ground chicken to the center and break it up with a spatula.

   Cook 4–6 minutes until no longer pink and lightly browned.

5. Season well. Sprinkle the taco seasoning over the chicken and vegetables. Stir to coat everything evenly.
6. Build the sauce. Add tomato paste and cook 1 minute to caramelize. Stir in fire-roasted tomatoes and chicken broth.

   Bring to a lively simmer.

7. Stir in corn and beans. Add both and simmer another 3–4 minutes, letting the sauce thicken slightly. You want it juicy, not soupy.
8. Finish with lime and cilantro. Turn off the heat. Stir in lime juice and a handful of chopped cilantro.

   Taste and adjust salt, pepper, and heat.

9. Serve your way. Spoon into bowls over cauliflower rice or greens, or use lettuce cups. Add optional toppings like Greek yogurt, salsa, or a few avocado slices.

Keeping It Fresh

For meal prep, let the skillet cool fully before storing. Portion into airtight containers and keep in the fridge for up to 4 days.

Reheat gently on the stove or in the microwave with a splash of broth if needed. Skip adding delicate toppings until serving so they stay crisp. For freezing, pack in freezer-safe containers and freeze up to 3 months.

Thaw overnight in the fridge, then reheat and finish with fresh lime and cilantro.

Why This is Good for You

• High protein, lower calorie: Lean ground chicken delivers protein to keep you full, with fewer calories than higher-fat meats.
• Fiber from beans and veggies: Black beans, peppers, and zucchini add fiber to support digestion and stable energy.
• Lower sodium options: Making your own seasoning and using low-sodium broth keeps salt in check.
• Balanced macros: Protein, fiber-rich carbs, and a small amount of healthy fat make this a steady, satisfying meal.
• Micronutrient boost: Bell peppers and tomatoes add antioxidants like vitamin C and lycopene.

What Not to Do

• Don’t skip draining the tomatoes. Excess liquid can make the skillet watery and dull the flavor.
• Don’t overcook the chicken. Lean meat dries out fast; cook just until no longer pink, then simmer briefly with the sauce.
• Don’t overload the pan. Crowding prevents browning. Use a wide skillet so the chicken caramelizes a bit.
• Don’t add all the salt at once. Season gradually, taste, and adjust at the end, especially if your broth or beans have sodium.
• Don’t skip the acid. Lime juice brightens the whole dish and keeps flavors lively.

Alternatives

• Protein swaps: Use ground turkey, extra-lean beef, or crumbled tofu. For plant-based, try lentils or a meatless crumble.
• Veggie variations: Swap zucchini for mushrooms or add spinach at the end.

  Use poblano peppers for a smoky note.

• Spice level: Add chipotle powder for smoky heat, or tone it down by skipping crushed red pepper.
• Low-carb base: Serve over cauliflower rice or in lettuce cups. For more carbs, use brown rice or quinoa.
• Dairy-free “creamy” finish: Stir in a spoonful of unsweetened coconut yogurt or a splash of cashew milk before serving.
• No tomato paste? Reduce the broth by half and add an extra few tablespoons of drained tomatoes to maintain body.

FAQ

How many calories are in a serving?

With lean ground chicken and plenty of vegetables, a typical serving lands around 250–350 calories, depending on toppings and base. Using lettuce cups or cauliflower rice keeps it on the lower end, while adding avocado or rice increases calories but adds satiety and nutrients.

Can I use pre-made taco seasoning?

Yes.

Choose a low-sodium blend and use about 2 to 2 1/2 tablespoons. Taste and adjust salt at the end since blends vary.

Will ground turkey work the same?

Absolutely. Use 93% lean or leaner for a similar calorie profile.

Cook time and method remain the same.

How do I make it spicier?

Add minced jalapeño with the onions, increase crushed red pepper, or stir in chipotle in adobo. Hot sauce at the end is an easy heat booster without changing the base recipe.

Can I make it ahead?

Yes. This skillet holds up well for 3–4 days in the fridge.

Reheat with a splash of broth or water and add fresh lime, cilantro, and toppings right before eating.

What if I don’t have fire-roasted tomatoes?

Use regular diced tomatoes and add a pinch of smoked paprika to mimic the smoky note. Make sure to drain them well.

How do I keep it from turning watery?

Drain canned ingredients, cook off excess moisture by simmering uncovered, and avoid overcrowding the pan. Let the sauce thicken slightly before finishing with lime.

Is this gluten-free?

It can be.

Use certified gluten-free beans, spices, and broth. Serve with lettuce cups, rice, or corn tortillas instead of flour tortillas.

Wrapping Up

This Healthy Low Calorie Ground Chicken Taco Skillet is quick to make, flexible, and genuinely satisfying. It fits busy schedules, supports your goals, and still brings big, fresh flavors to the table.

Keep it simple for meal prep or dress it up with toppings when you have time. However you serve it, you’ll get a colorful, nutrient-packed meal that tastes like a weeknight win.