Paleo Chipotle Chicken Bowl
Spice up your meal prep with this irresistible Paleo Chipotle Chicken Bowl, a wholesome and flavor-packed dish that's perfect for clean eating! Tender, marinated chicken breasts are infused with smoky chipotle peppers, zesty lime juice, and aromatic cumin, then seared to perfection. Served over a bed of cauliflower rice sautéed with vibrant red bell peppers and sweet red onions, this low-carb, gluten-free bowl is a nutrient-rich delight. To take it to the next level, it's topped with a creamy avocado-cilantro sauce that adds a fresh, tangy finish. Ready in under an hour, this satisfying paleo recipe is ideal for weeknight dinners or meal prep, offering bold flavors and guilt-free indulgence. Whether you're following a paleo lifestyle or simply craving a healthy twist on a Tex-Mex favorite, this bowl is sure to hit the spot!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons chipotle peppers in adobo sauce
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 1 medium red bell pepper
- 1 medium red onion
- 1 large avocado
- 0.25 cup cilantro
- 2 tablespoons water
- 2 tablespoons coconut oil
Instructions
Begin by preparing the marinade. In a blender or food processor, add chipotle peppers, 2 tablespoons of olive oil, lime juice, garlic cloves, cumin powder, sea salt, and black pepper. Blend until smooth.
Place the chicken breasts in a shallow dish. Pour the marinade over the chicken, making sure it's well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, prepare the vegetables. Dice the red bell pepper and slice the red onion thinly. Set aside.
For the creamy avocado sauce, pit and scoop out the avocado into a small blender. Add fresh cilantro and 2 tablespoons of water. Blend until smooth and creamy.
Once the chicken has marinated, heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, or until fully cooked. Remove the chicken from the skillet and let it rest before slicing.
In the same skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower rice and sauté for about 5 minutes until tender.
Add the diced red bell pepper and sliced red onion to the skillet with the cauliflower rice. Cook for an additional 3-4 minutes until the vegetables are slightly softened.
To assemble the bowls, divide the cauliflower rice and vegetable mixture among serving bowls. Slice the chicken and place on top of each bowl.
Drizzle the creamy avocado sauce over each Paleo Chipotle Chicken Bowl. Garnish with additional cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 23.3 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3256 mg | 69% | |
*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.
