Low Carb Chipotle Bowl
Satisfy your craving for bold, smoky flavors with this Low Carb Chipotle Bowl, a wholesome and guilt-free take on a Tex-Mex classic! Featuring juicy, spice-rubbed chicken breasts seared to perfection, this bowl is built on a bed of zesty cilantro-lime cauliflower rice, keeping it light and keto-friendly. Topped with creamy avocado sour cream, crunchy shredded lettuce, diced tomatoes, red onion, and a sprinkle of sharp cheddar cheese, each bite is a delightful mix of textures and flavors. Ready in just under an hour and packed with protein and fresh veggies, this customizable recipe is perfect for meal prep, family dinners, or quick lunches. Whether you're following a low-carb lifestyle or just looking for a healthier alternative to your favorite burrito bowl, this dish delivers big taste while keeping the carbs at bay!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chipotle chili powder
- 4 cups Riced cauliflower
- 2 tablespoons Fresh lime juice
- 0.5 cup Cilantro, chopped
- 1 large Avocado, diced
- 0.5 cup Sour cream
- 1 large Tomato, diced
- 0.5 cup Red onion, diced
- 2 cups Shredded lettuce
- 1 cup Cheddar cheese, shredded
Instructions
Begin by marinating the chicken. In a small bowl, mix together salt, pepper, paprika, garlic powder, onion powder, cumin, and chipotle chili powder.
Rub the spice mixture over the chicken breasts, ensuring they are well coated. Set aside while you prepare other ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until cooked through and juices run clear. Remove from the skillet and let rest for 5 minutes before slicing into strips.
In the same skillet, add another tablespoon of olive oil and reduce heat to medium. Add the riced cauliflower and sauté for about 5-7 minutes until tender.
Add lime juice and half of the chopped cilantro to the cauliflower rice, stirring to combine. Season with additional salt and pepper to taste, if needed.
To make the avocado topping, mash the diced avocado with the remaining lime juice and season with salt and pepper to taste. Stir in the sour cream and mix until smooth.
Assemble the bowls by dividing the cooked cauliflower rice among four bowls. Top each with an equal amount of sliced chicken.
Add the diced tomato, red onion, shredded lettuce, and a dollop of the avocado sour cream mixture to each bowl.
Sprinkle shredded cheddar cheese and the remaining chopped cilantro over the top.
Serve immediately and enjoy your flavorful low carb chipotle bowl!
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 29.9 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1298 mg | 100% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4088 mg | 87% | |
*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.
