Paleo Chipotle Burrito Bowl
Elevate your weeknight dinner game with this vibrant and wholesome Paleo Chipotle Burrito Bowl, a grain-free twist on the Mexican classic that’s bursting with smoky, tangy flavors. Perfectly grilled chipotle-spiced chicken takes center stage, complemented by a base of fluffy cauliflower rice seasoned with olive oil and spices. Fresh, colorful toppings like creamy avocado, juicy cherry tomatoes, crisp red onion, and zesty lime juice create a medley of textures and bold flavors. Finished with a sprinkle of fresh cilantro, this bowl is a nutritious, Paleo-friendly meal that’s ready in under 45 minutes. Whether you're following a paleo lifestyle, looking for a healthy burrito bowl alternative, or just in search of a quick yet satisfying dinner, this bowl fits the bill.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 teaspoons chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 medium cauliflower head
- 2 ripe avocados
- 1 large lime
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup fresh cilantro leaves
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
In a small bowl, mix together chipotle chili powder, garlic powder, ground cumin, 0.5 teaspoon of sea salt, and 0.25 teaspoon of freshly ground black pepper.
Rub the mixture onto both sides of the chicken breasts.
Drizzle 1 tablespoon of olive oil over the chicken, making sure they are evenly coated.
Grill the chicken breasts for 5-7 minutes on each side, or until they are fully cooked and have nice grill marks. Let them rest for 5 minutes before slicing them into strips.
While the chicken is grilling, cut the cauliflower into small florets and place them in a food processor. Pulse until the cauliflower resembles rice.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender. Season with the remaining 0.5 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper.
Prepare the toppings by dicing the avocados and cherry tomatoes. Finely chop the red onion and roughly chop the cilantro leaves.
To assemble the burrito bowls, start by layering the cauliflower rice at the bottom of each bowl, followed by the grilled chicken strips.
Top with diced avocados, cherry tomatoes, red onion, and a squeeze of lime juice.
Garnish with fresh cilantro leaves and serve immediately.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 23.6 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5498 mg | 117% | |
*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.
