Whole30 Chicken Cantina Bowl
Transform your dinner routine with this vibrant, flavor-packed Whole30 Chicken Cantina Bowl! Perfectly seasoned grilled chicken, sautéed colorful vegetables, and fluffy cauliflower rice come together to create a health-conscious, carb-friendly dish that's both satisfying and full of Southwest-inspired zest. Topped with a creamy avocado sauce infused with lime and fresh cilantro, this bowl delivers bold flavors while staying Whole30-compliant. Ready in under an hour and customizable with a hint of jalapeño for extra heat, it's a wholesome, protein-rich meal that’s perfect for clean eating. Whether you're meal prepping or serving up a quick weeknight dinner, this Chicken Cantina Bowl is a deliciously guilt-free way to keep your taste buds happy.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large, sliced red bell pepper
- 1 medium, sliced yellow onion
- 1 medium, sliced zucchini
- 2 cups cauliflower rice
- 1 large avocado
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro
- 1 optional, seeded and chopped jalapeño
Instructions
Begin by preparing the chicken. In a bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken breasts to the bowl and coat them evenly with the spice mixture.
Heat a grill pan or skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until the chicken is cooked through and has a nice sear. Remove the chicken from the pan and let it rest for a few minutes, then slice into thin strips.
In the same pan, add the slices of red bell pepper, yellow onion, and zucchini. Sauté the vegetables until they are tender-crisp, about 5-7 minutes. Remove from the pan and set aside.
In a separate pan, lightly sauté the cauliflower rice in a small amount of olive oil until heated through, about 3-4 minutes. Season with a pinch of salt and pepper if desired.
Prepare the avocado sauce by mashing the avocado in a small bowl. Add lime juice, fresh cilantro, and, if desired, chopped jalapeño. Mix until smooth and creamy.
To assemble the bowls, start with a layer of cauliflower rice, followed by the sautéed vegetables. Add sliced chicken on top, and drizzle generously with the avocado sauce. Garnish with additional cilantro if desired.
Serve immediately and enjoy your Whole30 Chicken Cantina Bowl.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1068 mg | 23% | |
*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.
