Paleo Chipotle Chicken Burrito Bowl
Savor the bold and smoky flavors of this Paleo Chipotle Chicken Burrito Bowl, a wholesome, low-carb twist on a Mexican-inspired classic. This recipe features tender, spiced chicken bites coated in a zesty blend of chipotle powder, cumin, and paprika, paired with vibrant sautéed bell peppers, red onion, and fluffy cauliflower rice. Fresh avocado, juicy tomatoes, and a zesty squeeze of lime elevate each bowl with bright, creamy flavors, while a sprinkle of cilantro adds an herby finish. Ready in under an hour, this gluten-free, dairy-free recipe is perfect for meal prepping or a nutritious weeknight dinner. Packed with nutrient-rich ingredients and smokey spices, this Paleo-friendly burrito bowl is as delicious as it is satisfying!
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Recipe Information
Ingredients
- 1 pound Chicken breasts
- 1 teaspoon Chipotle powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 head Cauliflower
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 small Red onion
- 1 large Avocado
- 1 medium Tomato
- 1 large Lime
- 0.25 cup Fresh cilantro
Instructions
Start by preparing the cauliflower rice: Remove the leaves and core from the cauliflower, then chop it into florets. Place the florets in a food processor and pulse until the cauliflower resembles small rice grains. Set aside.
Next, prepare the chipotle chicken: In a small bowl, mix together the chipotle powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper.
Cut the chicken breasts into bite-sized pieces and coat them evenly with the spice mixture.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for about 6-8 minutes, stirring occasionally, until they are cooked through and slightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped red bell pepper, green bell pepper, and red onion. Sauté for approximately 5 minutes until the vegetables are slightly tender.
Add the cauliflower rice to the vegetable mixture. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower is tender and heated through.
While the cauliflower rice is cooking, prepare the toppings: Dice the avocado and tomato. Roughly chop the cilantro. Slice the lime into wedges.
To assemble the burrito bowls, divide the cauliflower rice and vegetable mixture evenly among four bowls.
Top each bowl with the cooked chipotle chicken. Add the diced avocado and tomato.
Garnish with fresh cilantro and a lime wedge.
Serve immediately and enjoy your flavorful Paleo Chipotle Chicken Burrito Bowl!
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2623 mg | 114% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 34.6 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5891 mg | 125% | |
*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.
