Whole30 Chipotle Burrito Bowl
Elevate your weeknight dinners with this vibrant and healthy Whole30 Chipotle Burrito Bowl, a guilt-free twist on a Tex-Mex favorite! Packed with smoky, marinated grilled chicken, zesty lime-infused cauliflower rice, and a rainbow of fresh toppings like bell peppers, avocado, and tomatoes, this recipe is bursting with bold flavors and wholesome ingredients. Perfect for anyone following the Whole30 program or seeking a gluten-free, grain-free option, this customizable bowl comes together in just 40 minutes for a satisfying and balanced meal. Whether you're meal prepping for the week or whipping up a quick family dinner, this burrito bowl is sure to become a go-to favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 cups cauliflower rice
- 2 tablespoons fresh lime juice
- 0.5 cup cilantro
- 2 cups romaine lettuce
- 1 whole sliced avocado
- 1 cup sliced bell peppers
- 1 cup diced tomatoes
- 0.5 cup sliced red onion
- 0.5 teaspoon smoked paprika
Instructions
Begin by combining the olive oil, chipotle chili powder, salt, black pepper, and garlic powder in a small bowl to create a marinade.
Place the chicken breast in a resealable plastic bag, pour the marinade over it, seal, and refrigerate for at least 15 minutes.
While the chicken is marinating, prepare the cauliflower rice. Heat a large skillet over medium heat.
Add 1 tablespoon of olive oil to the skillet, then add the cauliflower rice. Cook for about 5 minutes until it begins to soften.
Stir in 1 tablespoon of fresh lime juice, half of the chopped cilantro, smoked paprika, a pinch of salt, and pepper into the cauliflower rice. Cook for another 3 minutes, then remove from heat and set aside.
Preheat a grill pan over medium-high heat. Remove chicken from the marinade and grill for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into strips.
Assemble the burrito bowls by dividing the cauliflower rice among four serving bowls.
Top each bowl with sliced chicken, romaine lettuce, bell peppers, diced tomatoes, red onions, and avocado slices.
Drizzle the remaining lime juice over the bowls and garnish with the remaining cilantro.
Serve immediately and enjoy your Whole30 Chipotle Burrito Bowl!
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4449 mg | 193% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 26.6 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4126 mg | 88% | |
*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.
