Keto Chipotle Chicken Burrito Bowl
Indulge in a flavorful, low-carb twist on a classic with this Keto Chipotle Chicken Burrito Bowl! Perfect for busy weeknights or meal prep, this recipe combines smoky, perfectly seasoned chicken breasts with tender, herb-infused cauliflower rice, fresh crisp veggies, and a creamy avocado dressing. The bold chipotle spice blend brings just the right amount of heat, while the lime and cilantro add a refreshing burst of flavor. This keto-friendly bowl is not only healthy but also hearty, filling, and loaded with vibrant ingredients that cater to your taste buds and your lifestyle. Ready in under 45 minutes, this dish is a protein-packed, gluten-free meal that’s as easy to make as it is satisfying to eat! Serve it for lunch, dinner, or anytime you crave a guilt-free culinary escape. Perfect for keto enthusiasts and burrito bowl lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless chicken breasts
- 1 tablespoon Chipotle powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cauliflower rice
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 cup Red onion
- 1 large Avocado
- 0.25 cup Sour cream
- 2 tablespoons Water
Instructions
In a medium bowl, mix chipotle powder, garlic powder, onion powder, salt, and black pepper. Rub this mixture onto both sides of each chicken breast.
Heat a skillet over medium-high heat and add olive oil. Once hot, add the chicken breasts. Cook for 6-7 minutes on each side or until fully cooked and browned. Remove chicken from pan and let it rest before slicing.
In the same skillet, add cauliflower rice and sauté over medium heat for about 5 minutes or until lightly browned and tender. Stir in lime juice and chopped cilantro, then season with salt to taste. Set aside.
While the rice is cooking, prepare the vegetables by chopping the lettuce, halving the cherry tomatoes, and dicing the red onion. Divide these between serving bowls.
To make the avocado dressing, combine avocado, sour cream, and water in a blender. Blend until smooth and creamy. Add more water if necessary to reach the desired consistency and season with salt and pepper.
Slice the rested chicken breasts and layer over the vegetables in each bowl. Top with cauliflower rice and a generous drizzle of the avocado dressing.
Garnish each bowl with additional cilantro if desired and serve immediately.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 24.4 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 341 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3597 mg | 77% | |
*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.
