Keto Chipotle Rice Bowl
Transform your lunch into a guilt-free indulgence with this Keto Chipotle Rice Bowl—an irresistible, low-carb spin on a classic favorite. Featuring tender cauliflower rice as a flavorful base, this bowl is topped with perfectly seasoned and pan-seared chicken breast infused with chipotle chili powder, garlic, and cumin. A vibrant mix of crisp romaine lettuce, cherry tomatoes, and red onion adds refreshing crunch, while a creamy avocado lime dressing delivers a zesty, rich finish. With just 40 minutes from prep to plate and loaded with wholesome ingredients like cilantro and jalapeño for an extra kick, this recipe is ideal for keto enthusiasts seeking bold Tex-Mex flavors in a nutrient-packed meal. Perfect for meal prep or a quick dinner, this dish brings together smoky spices, creamy textures, and fresh produce for a truly satisfying culinary experience.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 1 pound Chicken breast
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Avocado
- 1 large Lime
- 0.25 cup Fresh cilantro
- 1 cup Cherry tomatoes
- 0.5 cup Red onion
- 1 cup Romaine lettuce
- 0.25 cup Sour cream
- 1 small Jalapeño
Instructions
1. Prepare the Cauliflower Rice: Remove the leaves and stem from the cauliflower. Cut it into florets, and pulse in a food processor until it resembles rice. Be careful not to over-process.
2. Cook the Cauliflower Rice: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the cauliflower rice and cook for about 5-7 minutes, stirring occasionally, until tender. Set aside.
3. Prepare the Chicken: Cut the chicken breast into bite-sized pieces. In a bowl, combine the chipotle chili powder, garlic powder, cumin, salt, and black pepper. Add the chicken pieces and toss to coat evenly.
4. Cook the Chicken: In the same skillet, add 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken. Cook for about 6-8 minutes, or until the chicken is fully cooked and slightly charred on the edges.
5. Make the Avocado Lime Dressing: Cut the avocado in half and remove the pit. Scoop the flesh into a blender. Squeeze in the juice of the lime, add the fresh cilantro, jalapeño (optional, for spiciness), and sour cream. Blend until smooth and creamy. Adjust the seasoning with salt and pepper to taste.
6. Assemble the Bowls: In individual serving bowls, start with a base of cauliflower rice. Layer with cooked chicken, halved cherry tomatoes, diced red onion, and torn romaine lettuce leaves.
7. Top with Dressing: Drizzle the avocado lime dressing generously over each bowl.
8. Serve: Garnish with additional cilantro leaves if desired and serve immediately.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 23.7 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4431 mg | 94% | |
*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.
