Paleo Chipotle High Protein Bowl
Fuel your day with the bold flavors of the Paleo Chipotle High Protein Bowl, a vibrant and satisfying dish that's perfect for busy lifestyles and fitness enthusiasts alike. Packed with tender chipotle-marinated chicken, nutrient-rich cauliflower rice, and a colorful medley of sautéed bell peppers and red onion, this low-carb, high-protein recipe checks all the boxes for a clean and wholesome meal. Creamy slices of ripe avocado and fragrant fresh cilantro add a burst of texture and freshness, while a squeeze of lime ties it all together with zesty brightness. Quick to prepare in under an hour, this gluten-free and dairy-free bowl makes a wholesome lunch or dinner option that embraces paleo principles without compromising flavor. Perfect for meal prepping or an energizing weeknight dinner!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 4 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 whole lime
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 400 grams cauliflower rice
- 1 large bell pepper
- 0.5 medium red onion
- 1 large avocado
- 15 grams fresh cilantro
- 1 teaspoon garlic powder
Instructions
Begin by marinating the chicken. In a large bowl, combine 2 tablespoons of olive oil, chipotle powder, juice of half a lime, sea salt, and black pepper.
Slice the chicken breast into even strips and add to the marinade, ensuring the chicken is well-coated. Let it sit for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. Dice the bell pepper and finely chop the red onion. Set aside.
Heat a pan over medium-high heat and add the remaining 2 tablespoons of olive oil.
Add the marinated chicken strips to the pan and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the pan and let rest.
In the same pan, add the cauliflower rice and stir-fry for about 3-4 minutes. Season with garlic powder, and a pinch of salt and pepper.
Transfer the cauliflower rice to serving bowls.
In the same pan, sauté the bell pepper and red onion until softened, about 3-5 minutes.
Slice the avocado and chop the fresh cilantro.
Layer the sautéed vegetables over the cauliflower rice in each bowl.
Top with grilled chicken slices, avocado, and garnish with fresh cilantro leaves.
Serve immediately with the remaining lime wedges for extra flavor.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4141 mg | 180% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 19.6 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3877 mg | 82% | |
*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.
