Low Carb Chicken Chipotle Bowl
Satisfy your cravings without compromising your diet with this flavorful Low Carb Chicken Chipotle Bowl! Packed with smoky chipotle-marinated chicken, tender sautéed red bell peppers, creamy avocado slices, and a base of fluffy cauliflower rice, this bowl is a nutritious yet indulgent twist on a classic Tex-Mex favorite. Finished with a sprinkle of shredded Mexican cheese, a dollop of tangy sour cream, and a touch of fresh cilantro, every bite bursts with vibrant flavor and satisfying texture. Ready in under 35 minutes and perfect for meal prep or weeknight dinners, this high-protein, keto-friendly recipe is destined to become your go-to for healthy comfort food.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Cauliflower rice
- 1 Red bell pepper
- 1 Avocado
- 0.25 cup Cilantro
- 0.25 cup Red onion
- 0.25 cup Sour cream
- 0.5 cup Shredded Mexican cheese blend
- 0.25 cup Water
Instructions
In a large bowl, combine chipotle peppers, olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Mix well.
Slice the chicken into thin strips and add to the marinade. Mix to coat all pieces evenly. Let it marinate for at least 15 minutes.
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 about 5-7 minutes until tender. Season with a pinch of salt and pepper. Set aside.
Slice the red bell pepper into thin strips and coarsely chop the red onion.
Heat a large skillet over medium-high heat and add the chicken strips. Cook for about 6-8 minutes or until the chicken is cooked through and slightly charred. Remove from pan and keep warm.
In the same skillet, add the red bell pepper and onion. Add 1/4 cup of water and sauté for about 5 minutes until the peppers are soft.
Divide the cauliflower rice among four bowls. Top with cooked chicken, sautéed bell peppers and onions.
Slice the avocado and divide among the bowls.
Sprinkle each bowl with shredded Mexican cheese and a dollop of sour cream.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 20.5 g | ||
| Protein | 173.4 g | 347% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1153 mg | 89% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3346 mg | 71% | |
*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.
