Keto Chicken Chipotle Bowl

Satisfy your cravings without breaking your carb goals with this Keto Chicken Chipotle Bowl, a vibrant and flavorful low-carb meal packed with bold southwest-inspired ingredients. Tender chicken breasts are marinated in a smoky chipotle adobo blend with hints of cumin, garlic, and onion, then pan-seared to perfection. Served atop a bed of fluffy cauliflower rice and loaded with fresh pico de gallo, creamy avocado, sharp cheddar cheese, and a dollop of tangy sour cream, each bowl is a perfect balance of textures and flavors. Finished with a sprinkle of fresh cilantro and a zesty squeeze of lime, this quick and easy keto-friendly recipe is perfect for meal prep or weeknight dinners. Enjoy a satisfying, high-protein, and gluten-free meal the whole family will love!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Chipotle peppers in adobo sauce
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Cauliflower rice
• 1 cup Pico de gallo
• 1 large Avocado
• 1 large Lime
• 0.5 cup Fresh cilantro
• 0.5 cup Sour cream
• 0.5 cup Grated cheddar cheese

Directions

Step 1

Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness for uniform cooking.

Step 2

In a small bowl, combine 2 tablespoons of chipotle peppers, 2 tablespoons of olive oil, 1 teaspoon each of garlic powder, onion powder, cumin, and salt, and 0.5 teaspoon of black pepper to create a marinade.

Step 3

Rub the marinade all over the chicken breasts, ensuring they are thoroughly coated. Let marinate for 10 minutes.

Step 4

While the chicken marinates, prepare the cauliflower rice. Cook according to package instructions, then set aside.

Step 5

Heat a large skillet over medium-high heat. Add a small drizzle of olive oil if necessary.

Step 6

Add the marinated chicken breasts to the skillet and cook for 5-6 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).

Step 7

Remove the chicken from the skillet and let rest for 5 minutes before slicing into strips.

Step 8

While the chicken rests, dice the avocado and cut the lime into wedges.

Step 9

To assemble the bowl, divide the cauliflower rice evenly among four serving bowls. Top each with sliced chicken, a generous spoonful of pico de gallo, avocado slices, a dollop of sour cream, and a sprinkle of cheddar cheese.

Step 10

Garnish with fresh cilantro and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(1333.7g)

Amount per serving	% Daily Value*
Calories	1775.5

Total Fat 113.2g	0%
Saturated Fat 39.6g	0%
Polyunsaturated Fat 6.5g
Cholesterol 403.5mg	0%
Sodium 4474.7mg	0%
Total Carbohydrate 66.9g	0%
Dietary Fiber 25.7g	0%
Total Sugars 21.7g
Protein 138.4g	0%

Vitamin D 12IU	0%
Calcium 767.7mg	0%
Iron 8.6mg	0%
Potassium 2179.5mg	0%

*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.

Source of Calories

Fat: 55.4%

Protein: 30.1%

Carbs: 14.5%