Keto Chipotle Chicken Burrito Bowl

Elevate your low-carb meal game with this flavorful Keto Chipotle Chicken Burrito Bowl! Packed with perfectly seasoned, pan-seared chicken breasts rubbed with smoky chipotle powder and a medley of fresh ingredients, this dish is bursting with bold Tex-Mex flavors. The star of the show is the cilantro-lime cauliflower rice, a keto-friendly twist that’s both light and satisfying. Topped with crisp romaine lettuce, juicy cherry tomatoes, zesty red onion, and a creamy homemade avocado dressing, each bite is a balance of freshness and spice. Ready in just 45 minutes, this wholesome recipe is perfect for meal prep or a quick weeknight dinner. Whether you're following a ketogenic lifestyle or just craving a healthy burrito bowl alternative, this dish is sure to become a favorite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless chicken breasts
• 1 tablespoon Chipotle powder
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cauliflower rice
• 1 tablespoon Lime juice
• 0.25 cup Fresh cilantro
• 2 cups Romaine lettuce
• 1 cup Cherry tomatoes
• 0.5 cup Red onion
• 1 large Avocado
• 0.25 cup Sour cream
• 2 tablespoons Water

Directions

Step 1

In a medium bowl, mix chipotle powder, garlic powder, onion powder, salt, and black pepper. Rub this mixture onto both sides of each chicken breast.

Step 2

Heat a skillet over medium-high heat and add olive oil. Once hot, add the chicken breasts. Cook for 6-7 minutes on each side or until fully cooked and browned. Remove chicken from pan and let it rest before slicing.

Step 3

In the same skillet, add cauliflower rice and sauté over medium heat for about 5 minutes or until lightly browned and tender. Stir in lime juice and chopped cilantro, then season with salt to taste. Set aside.

Step 4

While the rice is cooking, prepare the vegetables by chopping the lettuce, halving the cherry tomatoes, and dicing the red onion. Divide these between serving bowls.

Step 5

To make the avocado dressing, combine avocado, sour cream, and water in a blender. Blend until smooth and creamy. Add more water if necessary to reach the desired consistency and season with salt and pepper.

Step 6

Slice the rested chicken breasts and layer over the vegetables in each bowl. Top with cauliflower rice and a generous drizzle of the avocado dressing.

Step 7

Garnish each bowl with additional cilantro if desired and serve immediately.

Nutrition Facts

Serving size	(1444.6g)

Amount per serving	% Daily Value*
Calories	1507.1

Total Fat 83.3g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 6.4g
Cholesterol 324.6mg	0%
Sodium 2862.3mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 30.8g	0%
Total Sugars 24.4g
Protein 128.9g	0%

Vitamin D 17.4IU	0%
Calcium 340.7mg	0%
Iron 9.0mg	0%
Potassium 3596.6mg	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: 48.1%

Protein: 33.1%

Carbs: 18.8%