Low Carb Chipotle Burrito Bowl
Meet your new favorite guilt-free indulgence: the Low Carb Chipotle Burrito Bowl. Bursting with bold Tex-Mex flavors, this healthy spin on the classic burrito bowl swaps traditional rice for tender cauliflower rice, keeping it keto-friendly and low-carb. Packed with juicy, spice-rubbed chicken, smoky chipotle peppers in adobo sauce, creamy avocado guacamole, fresh romaine lettuce, and a medley of vibrant toppings like cherry tomatoes, shredded cheddar, and tangy sour cream, every bite is a flavor explosion. Quick to prep and easy to assemble, this satisfying meal is perfect for weeknight dinners or meal prep. Gluten-free, nutrient-packed, and loaded with protein, this dish proves that eating healthy can taste indulgent.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chipotle peppers in adobo sauce
- 1 large Avocado
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro
- 0.25 cup Sour cream
- 0.5 cup Shredded cheddar cheese
- 1 cup Cherry tomatoes, halved
- 2 cups Romaine lettuce, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Season with salt and pepper to taste. Remove from heat and set aside.
While the cauliflower rice cooks, cut the chicken breasts into bite-sized pieces.
In a mixing bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Add chicken pieces and mix well to coat evenly.
In the same skillet, heat the remaining olive oil over medium-high heat. Add seasoned chicken and cook for about 7-10 minutes or until fully cooked, stirring occasionally.
Add the chopped chipotle peppers and any extra adobo sauce to the chicken. Stir to mix well. Cook for another 2 minutes until heated through. Remove from heat.
In a small bowl, mash the avocado and mix it with lime juice and a pinch of salt to make guacamole.
To assemble the burrito bowls, place a layer of cauliflower rice at the bottom of each bowl. Top with a portion of chipotle chicken.
Add a handful of chopped romaine lettuce, a spoonful of guacamole, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.
Finish with halved cherry tomatoes and a garnish of fresh cilantro.
Serve immediately and enjoy your Low Carb Chipotle Burrito Bowl!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 22.9 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 793 mg | 61% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4448 mg | 95% | |
*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.
