Low Sodium Chipotle Bowl
Indulge in a flavor-packed yet heart-healthy meal with this Low Sodium Chipotle Bowl, a guilt-free twist on a beloved classic! Crafted to deliver bold flavors without the excess salt, this recipe features juicy, marinated chicken breast seasoned with chipotle powder, garlic, and cumin, paired with zesty cilantro-lime cauliflower rice. Nutrient-rich toppings like low-sodium black beans, fresh cherry tomatoes, creamy avocado, and sweet corn bring vibrancy and texture to every bite. Perfect for meal prep or a quick weeknight dinner, this satisfying dish is ready in under 40 minutes and serves four. It’s the ultimate combination of wholesome, low-carb ingredients and smoky, savory goodness—ideal for anyone seeking a healthier take on the iconic Chipotle bowl.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Chipotle powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 4 cups Cauliflower rice
- 0.5 cup Fresh cilantro, chopped
- 1 whole Lime, juiced
- 1 can Low-sodium black beans, drained and rinsed
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, diced
- 2 cups Romaine lettuce, chopped
- 1 whole Avocado, sliced
- 1 cup Corn, steamed
Instructions
Start by marinating the chicken breast. In a bowl, mix together 2 tablespoons olive oil, 1 teaspoon chipotle powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 0.5 teaspoon black pepper to form a paste.
Coat the chicken breast with the marinade and let it sit for at least 10 minutes to absorb the flavors.
In a large skillet over medium heat, add the chicken breast. Cook for about 7-8 minutes on each side, or until the chicken is fully cooked and has a nice char. Remove from heat and let it rest for 5 minutes before slicing.
While the chicken is cooking, prepare the cilantro-lime cauliflower rice. In a pan over medium heat, add 1 tablespoon olive oil and the cauliflower rice. Cook for about 5 minutes until the rice is tender.
Stir in the chopped cilantro and the juice of one lime into the cauliflower rice. Mix well and set aside.
In the same skillet used for the chicken, add the can of low-sodium black beans to warm them through for about 3-4 minutes.
To assemble the bowls, divide the cilantro-lime cauliflower rice among four bowls. Top with sliced chicken, warm black beans, cherry tomatoes, diced red onion, chopped romaine lettuce, steamed corn, and sliced avocado.
Serve immediately and enjoy a delicious and healthy low-sodium chipotle bowl.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 31.5 g | ||
| Protein | 193.9 g | 388% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 509 mg | 39% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5644 mg | 120% | |
*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.
