Low Carb Chicken Chipotle Bowl

Savor the bold, smoky flavors of this Low Carb Chicken Chipotle Bowl, a healthy and satisfying meal that’s as delicious as it is nutritious. Tender chicken strips are marinated in a zesty blend of chipotle peppers, lime juice, and spices, then pan-seared to perfection for a smoky, slightly charred finish. Nestled over a bed of fluffy cauliflower rice, this bowl is loaded with sautéed bell peppers, creamy avocado slices, and a sprinkle of shredded Mexican cheese for a flavorful, low-carb twist on the classic burrito bowl. Garnished with fresh cilantro and a dollop of sour cream, this dish is perfect for meal prep, weeknight dinners, or satisfying your Tex-Mex cravings without the carbs. Easy to make in under 35 minutes, this gluten-free and keto-friendly recipe will quickly become a go-to in your rotation!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Chipotle peppers in adobo sauce
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 1 teaspoon Garlic powder
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 cups Cauliflower rice
• 1 Red bell pepper
• 1 Avocado
• 0.25 cup Cilantro
• 0.25 cup Red onion
• 0.25 cup Sour cream
• 0.5 cup Shredded Mexican cheese blend
• 0.25 cup Water

Directions

Step 1

In a large bowl, combine chipotle peppers, olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Mix well.

Step 2

Slice the chicken into thin strips and add to the marinade. Mix to coat all pieces evenly. Let it marinate for at least 15 minutes.

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 about 5-7 minutes until tender. Season with a pinch of salt and pepper. Set aside.

Step 4

Slice the red bell pepper into thin strips and coarsely chop the red onion.

Step 5

Heat a large skillet over medium-high heat and add the chicken strips. Cook for about 6-8 minutes or until the chicken is cooked through and slightly charred. Remove from pan and keep warm.

Step 6

In the same skillet, add the red bell pepper and onion. Add 1/4 cup of water and sauté for about 5 minutes until the peppers are soft.

Step 7

Divide the cauliflower rice among four bowls. Top with cooked chicken, sautéed bell peppers and onions.

Step 8

Slice the avocado and divide among the bowls.

Step 9

Sprinkle each bowl with shredded Mexican cheese and a dollop of sour cream.

Step 10

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(1453.5g)

Amount per serving	% Daily Value*
Calories	1940.4

Total Fat 118.7g	0%
Saturated Fat 40.8g	0%
Polyunsaturated Fat 7.6g
Cholesterol 547.0mg	0%
Sodium 3873.1mg	0%
Total Carbohydrate 63.8g	0%
Dietary Fiber 22.9g	0%
Total Sugars 20.5g
Protein 173.4g	0%

Vitamin D 25.6IU	0%
Calcium 1153.1mg	0%
Iron 8.1mg	0%
Potassium 3346.5mg	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: 53.0%

Protein: 34.4%

Carbs: 12.7%