Step 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.

Step 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.

Step 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.

Step 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).

Step 5

Once cheese has melted nicely, take skillet off heat and top with fresh avocado and herbs. Serve warm!