Low Carb Chipotle Rice Bowl
Elevate your mealtime with this flavorful and nutritious Low Carb Chipotle Rice Bowl, a satisfying dish that's perfect for health-conscious foodies and fans of bold, smoky flavors. Featuring tender, spice-rubbed chicken cooked to golden perfection and served atop a bed of cauliflower rice, this recipe replaces traditional grains with a wholesome, carb-friendly alternative. Topped with vibrant, fresh ingredients like creamy avocado, juicy tomato, zesty red onion, and a touch of fiery jalapeño, each bite bursts with color and taste. Finished with a squeeze of lime and a sprinkle of cilantro, this easy, 35-minute meal is ideal for busy weeknights or fuss-free lunch prep. Packed with protein, bursting with chipotle seasoning, and brimming with texture, this bowl is a simple yet impressive way to enjoy bold, Mexican-inspired cuisine while sticking to your low-carb goals.
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Recipe Information
Ingredients
- 4 cups cauliflower rice
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lime
- 0.25 cup fresh cilantro
- 1 medium tomato
- 1 medium avocado
- 0.25 cup red onion
- 1 whole jalapeño
Instructions
Begin by cutting the chicken breast into bite-sized pieces.
In a small bowl, combine chipotle powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix well and use this spice blend to thoroughly coat the chicken pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally until the chicken is well-cooked and has a golden, crispy texture. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the cauliflower rice and cook for 4-5 minutes or until the cauliflower is tender and has a rice-like consistency. Season the cauliflower rice with a pinch of salt and the juice of half a lime.
Prepare the toppings by dicing the tomato, avocado, red onion, and jalapeño. Chop the fresh cilantro and set aside. For a milder flavor, remove the seeds and ribs from the jalapeño before dicing.
To assemble the bowls, start by dividing the cauliflower rice evenly among four serving bowls. Top with the cooked chicken.
Garnish each bowl with diced tomato, avocado, red onion, and jalapeño. Sprinkle a generous amount of chopped cilantro over each bowl.
Serve immediately with lime wedges on the side for an extra burst of freshness. Enjoy!
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 25.9 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 261 mg | 20% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3348 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.
