Low Carb Chipotle High Protein Bowl
Indulge in the bold flavors and nourishing ingredients of this Low Carb Chipotle High Protein Bowl, perfect for meal prep or a quick, satisfying dinner. Packed with tender, spice-marinated chicken breast, creamy avocado, crisp romaine lettuce, and a medley of colorful vegetables, this recipe offers the ultimate balance of vibrant taste and wholesome nutrients. A tangy chipotle yogurt dressing ties it all together, adding a smoky kick that complements the fresh cilantro and scallion garnish. High in protein and brimming with fiber-rich veggies, this dish is a flavorful, guilt-free way to fuel your day. Ready in just 35 minutes, it’s ideal for those seeking healthy, low-carb meal ideas with a spicy twist.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cherry tomatoes
- 1 large Avocado
- 1 large Red bell pepper
- 4 cups Romaine lettuce
- 0.5 cup Black beans
- 1 tablespoon Chipotle in adobo sauce
- 0.5 cup Greek yogurt
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
- 2 stalks Scallions
Instructions
Start by marinating the chicken breasts: in a shallow bowl, combine olive oil, ground cumin, paprika, garlic powder, salt, and black pepper.
Add the chicken breasts to the bowl and coat them well with the spice mixture. Set aside for at least 10 minutes to marinate.
While the chicken is marinating, prep the vegetables: halve the cherry tomatoes, dice the avocado, and slice the red bell pepper.
Chop the romaine lettuce and set aside in a large mixing bowl.
For the chipotle dressing, in a small bowl, mix the chipotle in adobo sauce, Greek yogurt, and lime juice until well combined.
Heat a skillet over medium heat and cook the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked through. Once cooked, remove from heat and let it rest for 5 minutes before slicing thinly.
Assemble the bowls: divide the chopped romaine lettuce evenly among four bowls.
Top the lettuce with equal portions of chicken slices, cherry tomatoes, black beans, diced avocado, and sliced red bell pepper.
Drizzle each bowl with the chipotle yogurt dressing.
Garnish with freshly chopped cilantro and sliced scallions before serving.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 21.2 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 409 mg | 31% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3318 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.
