Low Carb Chipotle Chicken Burrito Bowl
Indulge in the bold, smoky flavors of our Low Carb Chipotle Chicken Burrito Bowl—a healthier twist on a Tex-Mex classic. Grilled chicken marinated in a zesty blend of chipotle peppers, lime juice, and spices takes center stage, served atop tender cauliflower rice for a nutritious, low-carb base. This vibrant dish is topped with fresh guacamole, crisp shredded lettuce, juicy cherry tomatoes, and crunchy red onion, creating a symphony of textures and flavors. Perfect for meal prep or a crowd-pleasing weeknight dinner, this customizable bowl can be finished with sour cream and shredded cheddar cheese for extra indulgence. Quick to prepare, high in protein, and packed with bright, bold ingredients, this recipe satisfies cravings while keeping you on track!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 1 large avocado
- 0.25 cup cilantro, chopped
- 0.25 cup red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 cups shredded lettuce
- 0.25 cup sour cream (optional)
- 0.5 cup shredded cheddar cheese (optional)
Instructions
In a small bowl, mix together chipotle peppers, olive oil, lime juice, garlic powder, cumin, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes.
While the chicken is marinating, prepare the vegetables: chop the red onion, slice the cherry tomatoes, and roughly chop the lettuce.
Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked. Remove and let them rest for 5 minutes.
While the chicken is resting, prepare the cauliflower rice. Heat a skillet over medium heat and add cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until it's softened.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork, and mix in chopped cilantro. Season with salt and lime juice to taste for quick guacamole.
To assemble each bowl, divide the cauliflower rice among four bowls. Slice the rested chicken breasts and place on top of the rice.
Top each bowl with a generous portion of lettuce, red onion, cherry tomatoes, and a spoonful of guacamole.
If desired, add a dollop of sour cream and sprinkle with shredded cheddar cheese.
Serve the burrito bowls immediately and enjoy your low-carb meal!
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 22.3 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 784 mg | 60% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4098 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.
