Keto Chipotle Bowl
Transform your weeknight meals with this flavor-packed Keto Chipotle Bowl, a low-carb twist on a takeout favorite that's bursting with vibrant ingredients and bold spices. Tender, marinated chicken breasts are seasoned with smoky chipotle chili powder, cumin, and garlic, then paired with fluffy cauliflower rice to create a satisfying base. Fresh avocado, crisp red bell pepper, and zesty lime juice add refreshing layers of flavor, while a sprinkle of cilantro ties it all together. Perfectly balanced, quick to prepare, and keto-friendly, this dish is an ideal choice for anyone looking to stay on track without sacrificing taste. Serve it up in just 45 minutes and savor a wholesome bowl packed with protein, healthy fats, and irresistible Tex-Mex flair!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces Chicken breasts
- 1 medium Avocado
- 3 cups Cauliflower rice
- 1 medium Red bell pepper
- 1 teaspoon Chipotle chili powder
- 3 tablespoons Olive oil
- 1 large Lime
- 0.5 bunch Cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cumin
- 0.5 teaspoon Garlic powder
Directions
Step 1
Start by marinating the chicken breasts. In a small bowl, mix 1 tablespoon of olive oil, chipotle chili powder, cumin, garlic powder, salt, and black pepper.
Step 2
Coat the chicken breasts evenly with the marinade and let them rest for at least 10 minutes.
Step 3
While the chicken is marinating, prepare the cauliflower rice by heating 1 tablespoon of olive oil in a large skillet over medium heat.
Step 4
Add the cauliflower rice to the skillet and cook, stirring frequently, until the rice is tender, about 5-7 minutes. Season with salt and set aside.
Step 5
In the same skillet, add another tablespoon of olive oil and cook the marinated chicken breasts over medium-high heat until fully cooked and golden brown on both sides, about 5-7 minutes per side. Remove from heat and let it rest for a few minutes before slicing.
Step 6
While the chicken is cooking, dice the avocado and red bell pepper into small cubes. Chop the cilantro roughly.
Step 7
Juice the lime and set aside for serving.
Step 8
Assemble the bowls by dividing the cauliflower rice evenly between the serving bowls.
Step 9
Top the rice with sliced chicken, diced avocado, red bell pepper, and a sprinkle of chopped cilantro.
Step 10
Finish with a squeeze of fresh lime juice over the top before serving.
Nutrition Facts
| Serving size | (1097.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1368.3 |
| Total Fat 78.0g | 0% |
| Saturated Fat 13.3g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 286mg | 0% |
| Sodium 2897.0mg | 0% |
| Total Carbohydrate 52.2g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 14.8g | |
| Protein 120.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 198.1mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1947.5mg | 0% |
Source of Calories