Keto Chipotle Chicken Bowl
Satisfy your cravings without compromising your keto lifestyle with this bold and flavorful Keto Chipotle Chicken Bowl. Juicy, marinated chicken thighs are infused with smoky chipotle peppers, zesty lime, and aromatic spices, then perfectly grilled for a smoky char. Served atop a bed of low-carb cauliflower rice, this dish is loaded with vibrant toppings like creamy avocado, ripe cherry tomatoes, crisp red onion, and fresh cilantro. A dollop of sour cream and a sprinkle of shredded cheddar cheese bring it all together for a rich, satisfying finish. Ready in under an hour and packed with proteins, healthy fats, and a punch of spice, this keto chipotle chicken bowl is a meal-prep-friendly, one-bowl recipe that’s as delicious as it is nutrient-packed. Perfect for weeknight dinners or a quick lunch, this keto-friendly bowl is bursting with restaurant-quality flavor!
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Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 whole lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 1 whole avocado, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely chopped
- 0.25 cup cilantro, chopped
- 0.5 cup sour cream
- 0.5 cup shredded cheddar cheese
Directions
Step 1
In a bowl, combine the chipotle peppers, lime juice, olive oil, garlic powder, onion powder, cumin, paprika, salt, and black pepper to create a marinade.
Step 2
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes, or up to overnight for more flavor.
Step 3
While the chicken is marinating, prepare the cauliflower rice by heating a tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender. Season with salt and pepper to taste. Set aside.
Step 4
Preheat a grill or a grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and place on the grill. Cook the chicken for 7-8 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
Step 5
To assemble the bowls, divide the cauliflower rice among four bowls. Top with sliced chipotle chicken, diced avocado, cherry tomatoes, red onion, and cilantro.
Step 6
Finish each bowl with a dollop of sour cream and a sprinkle of shredded cheddar cheese. Serve immediately and enjoy your keto-friendly chipotle chicken bowl!
Nutrition Facts
| Serving size | (1580.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2056.6 |
| Total Fat 138.6g | 0% |
| Saturated Fat 47.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 618.0mg | 0% |
| Sodium 3648.0mg | 0% |
| Total Carbohydrate 80.0g | 0% |
| Dietary Fiber 28.5g | 0% |
| Total Sugars 28.6g | |
| Protein 141.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 848.3mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 3498.2mg | 0% |
Source of Calories