Whole30 Chipotle Chicken Bowl
Elevate your mealtime with this flavorful and nutrient-packed Whole30 Chipotle Chicken Bowl! Featuring tender, spice-rubbed chicken breasts seasoned with smoky chipotle powder, cumin, and smoked paprika, this dish is a vibrant celebration of bold flavors. Served over a bed of low-carb cauliflower rice and complemented by perfectly roasted zucchini and red bell peppers, it’s as wholesome as it is delicious. A creamy avocado-cilantro sauce ties it all together, adding a zesty, healthy finish that’s completely dairy-free. Ready in under an hour and perfect for Whole30, paleo, or gluten-free diets, this satisfying bowl is a guilt-free way to enjoy a restaurant-quality meal at home. Perfectly balanced, colorful, and packed with fresh ingredients, it's a recipe you’ll turn to again and again!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 teaspoons chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 head cauliflower
- 1 large red bell pepper
- 1 medium zucchini
- 1 large avocado
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the chipotle powder, smoked paprika, cumin, garlic powder, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper.
Rub the spice mixture on both sides of the chicken breasts. Drizzle 1 tablespoon of olive oil over the chicken and rub to coat evenly.
On a baking sheet, place the chicken breasts and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the cauliflower rice. Remove the leaves and core from the cauliflower and cut into florets.
Using a food processor, pulse the cauliflower florets until they resemble rice grains.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for about 5 minutes, stirring occasionally. Season with a pinch of sea salt and black pepper to taste.
Dice the red bell pepper and zucchini into bite-sized pieces.
On a separate baking sheet, toss the red bell pepper and zucchini with a drizzle of olive oil, then spread them out in a single layer. Roast in the oven for the last 15 minutes of the chicken's cooking time, until tender and slightly charred.
To make the avocado sauce, scoop the avocado flesh into a blender or food processor. Add the lime juice, cilantro, and a pinch of sea salt. Blend until smooth, adding a spoonful of water if necessary to reach your desired consistency.
Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips.
Assemble the bowls by dividing the cauliflower rice between two bowls. Top with slices of chipotle chicken, roasted vegetables, and a generous drizzle of avocado sauce.
Garnish with additional cilantro if desired and serve immediately.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5392 mg | 234% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 34.0 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4797 mg | 102% | |
*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.
