Low Carb Chipotle Bowl

Bursting with bold flavors and vibrant colors, this Low Carb Chipotle Bowl is a healthy twist on your favorite Tex-Mex meal. Perfectly seasoned, juicy chicken breast takes center stage, paired with a zesty cilantro-lime cauliflower rice for a wholesome, grain-free base. Topped with creamy avocado sour cream, tangy tomatoes, crisp lettuce, and shredded cheddar cheese, this dish balances comfort and nutrition seamlessly. Ready in just under an hour, this easy-to-make recipe is ideal for meal prep or a quick, satisfying dinner. Whether you're craving a keto-friendly option or simply want a lighter spin on a classic chipotle bowl, this dish packs spice, texture, and protein in every bite.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Ground cumin
• 1 teaspoon Chipotle chili powder
• 4 cups Riced cauliflower
• 2 tablespoons Fresh lime juice
• 0.5 cup Cilantro, chopped
• 1 large Avocado, diced
• 0.5 cup Sour cream
• 1 large Tomato, diced
• 0.5 cup Red onion, diced
• 2 cups Shredded lettuce
• 1 cup Cheddar cheese, shredded

Directions

Step 1

Begin by marinating the chicken. In a small bowl, mix together salt, pepper, paprika, garlic powder, onion powder, cumin, and chipotle chili powder.

Step 2

Rub the spice mixture over the chicken breasts, ensuring they are well coated. Set aside while you prepare other ingredients.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until cooked through and juices run clear. Remove from the skillet and let rest for 5 minutes before slicing into strips.

Step 4

In the same skillet, add another tablespoon of olive oil and reduce heat to medium. Add the riced cauliflower and sauté for about 5-7 minutes until tender.

Step 5

Add lime juice and half of the chopped cilantro to the cauliflower rice, stirring to combine. Season with additional salt and pepper to taste, if needed.

Step 6

To make the avocado topping, mash the diced avocado with the remaining lime juice and season with salt and pepper to taste. Stir in the sour cream and mix until smooth.

Step 7

Assemble the bowls by dividing the cooked cauliflower rice among four bowls. Top each with an equal amount of sliced chicken.

Step 8

Add the diced tomato, red onion, shredded lettuce, and a dollop of the avocado sour cream mixture to each bowl.

Step 9

Sprinkle shredded cheddar cheese and the remaining chopped cilantro over the top.

Step 10

Serve immediately and enjoy your flavorful low carb chipotle bowl!

Nutrition Facts

Serving size	(1757.7g)

Amount per serving	% Daily Value*
Calories	2074.2

Total Fat 134.5g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 473.3mg	0%
Sodium 3766.4mg	0%
Total Carbohydrate 82.9g	0%
Dietary Fiber 35.2g	0%
Total Sugars 29.9g
Protein 162.3g	0%

Vitamin D 27.5IU	0%
Calcium 1297.5mg	0%
Iron 14.6mg	0%
Potassium 4088.1mg	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: 55.2%

Protein: 29.6%

Carbs: 15.1%