Keto Chipotle Chicken Bowl
Savor the bold and smoky flavors of this Keto Chipotle Chicken Bowl, a low-carb twist on a classic favorite. Tender, juicy chicken thighs are marinated in a zesty blend of chipotle peppers, lime juice, and aromatic spices before being grilled to perfection. Served atop fluffy, seasoned cauliflower rice, this bowl is packed with vibrant toppings like creamy avocado, sweet cherry tomatoes, crisp red onion, and fresh cilantro. A dollop of sour cream and a sprinkle of sharp cheddar cheese complete this hearty and satisfying meal. Perfect for keto diets, this gluten-free and nutrient-packed bowl delivers restaurant-quality flavor in just 45 minutes from start to finish. Whether you’re meal prepping or enjoying it fresh, this chipotle chicken bowl will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 whole lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 1 whole avocado, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely chopped
- 0.25 cup cilantro, chopped
- 0.5 cup sour cream
- 0.5 cup shredded cheddar cheese
Instructions
In a bowl, combine the chipotle peppers, lime juice, olive oil, garlic powder, onion powder, cumin, paprika, salt, and black pepper to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes, or up to overnight for more flavor.
While the chicken is marinating, prepare the cauliflower rice by heating a tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender. Season with salt and pepper to taste. Set aside.
Preheat a grill or a grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and place on the grill. Cook the chicken for 7-8 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
To assemble the bowls, divide the cauliflower rice among four bowls. Top with sliced chipotle chicken, diced avocado, cherry tomatoes, red onion, and cilantro.
Finish each bowl with a dollop of sour cream and a sprinkle of shredded cheddar cheese. Serve immediately and enjoy your keto-friendly chipotle chicken bowl!
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3648 mg | 159% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 28.6 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3498 mg | 74% | |
*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.
