Keto Chipotle Bowl
Get ready to savor every bite of this flavorful Keto Chipotle Bowl, a low-carb twist on your favorite Tex-Mex favorite! Packed with tender marinated chicken breasts, vibrant red bell peppers, and creamy avocado, this recipe brings bold flavors and wholesome ingredients together for a nutritious and satisfying meal. The cauliflower rice serves as the perfect keto-friendly base, absorbing the smoky spiciness of chipotle chili powder and cumin, while a zesty lime finish ties the dish together beautifully. Ready in under an hour, this recipe is ideal for meal prep or a quick lunch or dinner that delivers big on taste without sacrificing your keto goals. Complete with fresh cilantro as a garnish, this gluten-free and dairy-free delight is a healthy, customizable masterpiece perfect for anyone looking to enjoy Tex-Mex on a low-carb lifestyle.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 medium Avocado
- 3 cups Cauliflower rice
- 1 medium Red bell pepper
- 1 teaspoon Chipotle chili powder
- 3 tablespoons Olive oil
- 1 large Lime
- 0.5 bunch Cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cumin
- 0.5 teaspoon Garlic powder
Instructions
Start by marinating the chicken breasts. In a small bowl, mix 1 tablespoon of olive oil, chipotle chili powder, cumin, garlic powder, salt, and black pepper.
Coat the chicken breasts evenly with the marinade and let them rest for at least 10 minutes.
While the chicken is marinating, prepare the cauliflower rice by heating 1 tablespoon of olive oil in a large skillet over medium heat.
Add the cauliflower rice to the skillet and cook, stirring frequently, until the rice is tender, about 5-7 minutes. Season with salt and set aside.
In the same skillet, add another tablespoon of olive oil and cook the marinated chicken breasts over medium-high heat until fully cooked and golden brown on both sides, about 5-7 minutes per side. Remove from heat and let it rest for a few minutes before slicing.
While the chicken is cooking, dice the avocado and red bell pepper into small cubes. Chop the cilantro roughly.
Juice the lime and set aside for serving.
Assemble the bowls by dividing the cauliflower rice evenly between the serving bowls.
Top the rice with sliced chicken, diced avocado, red bell pepper, and a sprinkle of chopped cilantro.
Finish with a squeeze of fresh lime juice over the top before serving.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 7.9 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
