Paleo Chicken Chipotle Bowl
Satisfy your cravings for bold, smoky flavors with this Paleo Chicken Chipotle Bowl—a wholesome, nutrient-packed dish that’s perfect for clean eating. Tender, spiced chicken breasts are grilled to perfection with a zesty blend of chipotle powder, garlic, and paprika, then layered atop fluffy cauliflower rice sautéed in coconut oil. Fresh toppings like juicy cherry tomatoes, crisp red onion, fiery jalapeño, and fragrant cilantro add a vibrant burst of flavor, while creamy avocado mash infused with lime provides the perfect finishing touch. Quick to prepare in just 35 minutes, this paleo-friendly dish is ideal for meal prep or a quick weeknight dinner. Packed with protein and veggies, this recipe proves that healthy eating can be both delicious and satisfying!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lime
- 2 whole avocados
- 0.25 cup red onion
- 1 cup cherry tomatoes
- 0.25 cup cilantro leaves
- 2 cups cauliflower rice
- 1 tablespoon coconut oil
- 1 whole jalapeño pepper
Instructions
In a small bowl, mix the chipotle powder, garlic powder, paprika, salt, and black pepper.
Rub the chicken breasts with olive oil and coat them with the spice mixture evenly.
Heat a grill pan or a skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes, then slice it into thin strips.
While the chicken is cooking, prepare the cauliflower rice. In a pan, heat the coconut oil over medium heat and sauté the cauliflower rice for about 5 minutes, or until tender.
Chop the red onion finely, halve the cherry tomatoes, and slice the jalapeño pepper. Chop the cilantro leaves coarsely.
In a small bowl, mash the avocados and stir in the juice of one lime, half of the chopped red onion, and a pinch of salt to taste.
In four bowls, divide the cauliflower rice evenly. Top with sliced chicken, cherry tomatoes, the remaining red onion, jalapeño, and cilantro.
Add a generous scoop of the avocado mash to each bowl before serving.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 15.5 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4054 mg | 86% | |
*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.
