Low Carb Chipotle Chicken Bowl
Spice up your mealtime with this vibrant and flavorful Low Carb Chipotle Chicken Bowl, a perfect choice for a healthy, protein-packed meal! Tender grilled chicken breasts are seasoned with a smoky blend of chipotle chili powder, cumin, and garlic, then layered over fragrant cauliflower rice infused with a hint of lime. Crisp red bell peppers, zesty jalapeños, and creamy avocado slices add a fresh and colorful contrast, while a dollop of tangy sour cream brings it all together. Finished with a sprinkle of cilantro and optional sesame seeds, this bowl delivers bold Southwest-inspired flavors in every bite—without the carbs. Ready in just 40 minutes, this gluten-free, keto-friendly recipe is ideal for a quick lunch or light dinner that'll leave you fully satisfied.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cauliflower rice
- 1 unit lime
- 0.25 cup cilantro
- 1 unit red bell pepper
- 1 unit jalapeño
- 1 unit avocado
- 0.25 cup sour cream
- 1 tablespoon sesame seeds (optional)
Instructions
1. Preheat your grill or skillet to medium-high heat.
2. In a small bowl, mix together the chipotle chili powder, ground cumin, garlic powder, salt, and black pepper.
3. Rub the chicken breasts with olive oil and evenly coat them with the spice mixture.
4. Grill or cook the chicken on the skillet for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes.
5. While the chicken is cooking, prepare the cauliflower rice. In a large pan, add 1 tablespoon of olive oil over medium heat, add the cauliflower rice, and sauté for 5 minutes or until tender. Season with a pinch of salt and a squeeze of lime.
6. Chop the cilantro, slice the red bell pepper into thin strips, and dice the jalapeño. Set aside.
7. Cut the avocado in half, remove the pit, and slice into thin strips.
8. Slice the cooked chicken breasts into even strips.
9. In serving bowls, layer the cauliflower rice, grilled chicken, sliced bell pepper, jalapeño, avocado, and a dollop of sour cream.
10. Garnish with chopped cilantro and sesame seeds if desired. Serve with lime wedges for an extra zing.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 17.4 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2655 mg | 56% | |
*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.
