Low Carb Chicken Cantina Bowl
Satisfy your Tex-Mex cravings without breaking your diet with this vibrant Low Carb Chicken Cantina Bowl! Packed with bold flavors and keto-friendly ingredients, this recipe features juicy, marinated grilled chicken breasts seasoned with a zesty blend of lime, cumin, and chili powder. Served atop a bed of fresh mixed greens and topped with creamy avocado slices, sweet cherry tomatoes, crunchy red onions, and a sprinkling of cheddar cheese, this bowl is a low-carb dream. A tangy sour cream drizzle ties everything together, while fresh cilantro adds a pop of herbaceous flavor. Ready in just 35 minutes of active prep and cooking, this wholesome dish is perfect for a quick weeknight dinner or an energizing lunch. Treat yourself to a guilt-free, protein-packed meal that doesn’t skimp on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups mixed salad greens
- 1 large avocado
- 1 cup cherry tomatoes
- 0.25 cup red onion
- 0.5 cup shredded cheddar cheese
- 0.25 cup sour cream
- 0.25 cup cilantro
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, cumin, garlic powder, chili powder, salt, and pepper to create a marinade.
Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Preheat grill or grill pan over medium-high heat.
Remove chicken from marinade and discard marinade. Grill chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink inside. Allow chicken to rest for a few minutes before slicing into strips.
While chicken is resting, prepare the cantina bowl ingredients: slice avocado, halve cherry tomatoes, and thinly slice the red onion.
On a large serving platter or individual bowls, arrange the mixed salad greens as a base.
Top the greens with sliced chicken, avocado, cherry tomatoes, red onion, and cheddar cheese.
In a small bowl, mix the remaining tablespoon of olive oil with sour cream and drizzle over the bowls.
Garnish with chopped cilantro and serve immediately.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 13.8 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2870 mg | 61% | |
*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.
