Whole30 Chipotle Rice Bowl
Turn dinner into a flavorful fiesta with this Whole30 Chipotle Rice Bowl, a healthy and satisfying recipe that’s packed with vibrant ingredients and bold flavors. Featuring tender, spiced chicken strips seasoned with chipotle, garlic, and cumin, this dish pairs perfectly with fragrant lime-cilantro cauliflower rice for a low-carb alternative to traditional grains. Fresh toppings like creamy avocado, crisp red bell peppers, juicy cherry tomatoes, and scallions add texture and brightness, while a squeeze of lime ties it all together. Ready in just 35 minutes, this gluten-free and paleo-friendly meal is a wholesome choice for anyone following the Whole30 program or looking for a nourishing, guilt-free option. Serve it up for lunch, dinner, or meal prep—it’s a colorful, crave-worthy bowl you won’t be able to resist!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 1 tsp chipotle powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp pepper
- 2 tbsp olive oil
- 4 cups cauliflower rice
- 1 whole lime
- 0.5 cup cilantro
- 1 whole red bell pepper
- 1 whole avocado
- 2 whole scallions
- 1 cup cherry tomatoes
Instructions
Begin by slicing the chicken breast into thin strips.
In a small bowl, mix together the chipotle powder, garlic powder, onion powder, cumin, salt, and pepper.
Coat the chicken strips with the spice mix until they are evenly covered.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and cook for about 6-7 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the cauliflower rice and juice from half a lime. Cook for about 5 minutes, stirring occasionally, until the cauliflower rice is tender.
While the cauliflower rice is cooking, chop the cilantro, red bell pepper, avocado, and scallions.
Once the cauliflower rice is done, remove it from heat and stir in the chopped cilantro.
Assemble the bowls by dividing the cauliflower rice among four bowls.
Top each bowl with the cooked chicken, red bell pepper slices, diced avocado, chopped scallions, and halved cherry tomatoes.
Garnish with wedges from the remaining lime half and extra cilantro, if desired.
Serve immediately and enjoy your Whole30 Chipotle Rice Bowl!
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 21.4 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3827 mg | 81% | |
*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.
