Paleo Chipotle Rice Bowl
The Paleo Chipotle Rice Bowl is a vibrant, nutrient-packed twist on a classic rice bowl, perfect for clean eating enthusiasts. This wholesome dish swaps traditional rice for tender, flavorful cauliflower rice, seasoned with a zesty squeeze of lime. Marinated chicken breast, infused with smoky chipotle, paprika, and garlic powder, forms the protein-packed centerpiece, while colorful toppings like sliced red bell peppers, creamy avocado, and juicy cherry tomatoes add layers of fresh, dynamic flavor. Garnished with fragrant cilantro, this bowl is gluten-free, dairy-free, and paleo-friendly, making it ideal for a health-conscious, flavorful weeknight meal. Ready in just 45 minutes, it’s a quick, satisfying recipe that doesn’t compromise on bold, smoky-sweet taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 head cauliflower
- 1 whole lime
- 1 medium red bell pepper
- 1 large avocado
- 1 cup cherry tomatoes
- 0.25 cup cilantro
Instructions
Begin by cutting the chicken breasts into bite-sized pieces.
In a large bowl, combine 1 tablespoon of olive oil, chipotle powder, garlic powder, paprika, salt, and black pepper.
Add the chicken pieces to the bowl and toss them in the spice mixture until they are well-coated. Let them marinate for at least 10 minutes.
While the chicken is marinating, prepare the cauliflower rice. Remove the leaves and stem from the cauliflower, and chop the cauliflower into florets.
Place the cauliflower florets in a food processor and pulse until the texture resembles rice.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
Add the marinated chicken pieces to the pan and cook for 6-8 minutes, or until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the cauliflower rice and cook for 5-7 minutes, stirring occasionally until it becomes tender. Squeeze the lime juice over the cauliflower rice and stir well.
Slice the red bell pepper into thin strips, halve the cherry tomatoes, and dice the avocado.
Divide the cauliflower rice among four bowls. Top each bowl with cooked chicken, sliced red bell pepper, halved cherry tomatoes, and diced avocado.
Garnish with freshly chopped cilantro and serve immediately.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 22.9 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4515 mg | 96% | |
*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.
