Whole30 Chipotle Bowl
Elevate your mealtime with this flavorful Whole30 Chipotle Bowl — a healthy, satisfying dish packed with bold, smoky flavors and vibrant ingredients. Tender, spiced chicken breast takes center stage, seasoned with chipotle powder, cumin, and oregano, then seared to perfection. The base features sautéed cauliflower rice and bell peppers, delivering a wholesome, grain-free alternative that pairs beautifully with creamy homemade guacamole infused with fresh lime, cilantro, and a touch of jalapeño heat. Finished with crisp mixed greens and a sprinkle of cilantro, this nutrient-rich bowl is both gluten-free and dairy-free, making it ideal for your Whole30 or clean-eating journey. Quick to prep and ready in under 45 minutes, it’s the ultimate combination of healthy, delicious, and easy-to-make.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 teaspoons chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 cups cauliflower rice
- 1 large, sliced red bell pepper
- 2 tablespoons fresh lime juice
- 2 pieces ripe avocados
- 0.5 cup, chopped cilantro
- 1 medium, diced tomato
- 0.5 medium, diced onion
- 1 deseeded and minced jalapeño
- 4 cups mixed salad greens
Instructions
Start by preparing the seasoning for the chicken. In a small bowl, mix together the chipotle powder, garlic powder, onion powder, oregano, cumin, and salt.
Rub the mixed spices on both sides of the chicken breasts.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until fully cooked and golden brown. Remove from heat and let it rest.
In another skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced red bell pepper and sauté them until they are tender, about 5-7 minutes.
Add the cauliflower rice to the skillet with the bell peppers, season with a pinch of salt, and cook for an additional 5 minutes or until the cauliflower rice is tender.
While the chicken and rice are cooking, make the guacamole. In a bowl, mash the avocados and mix with lime juice, half of the chopped cilantro, diced tomato, diced onion, and minced jalapeño. Stir well to combine.
Slice the rested chicken breasts into strips.
To assemble the Chipotle Bowl, start by placing one cup of mixed salad greens in each serving bowl. Divide the cauliflower rice mixture evenly among the bowls.
Top each bowl with sliced chicken, a generous scoop of guacamole, and sprinkle with remaining cilantro.
Serve immediately and enjoy your Whole30 Chipotle Bowl.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4047 mg | 176% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 32.5 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4494 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.
