Low Carb Chipotle Chicken Bowl

Savor the bold flavors of a Low Carb Chipotle Chicken Bowl, a wholesome and flavorful meal perfect for keto enthusiasts or anyone seeking a lighter, protein-packed dish. This recipe features tender, spice-rubbed chicken breasts grilled to perfection and served atop a bed of fluffy cauliflower rice infused with zesty lime. Topped with vibrant red bell pepper, jalapeño for a kick, creamy avocado, and a dollop of tangy sour cream, this bowl is a harmony of fresh, smoky, and creamy textures. With a prep time of just 20 minutes and jam-packed with nourishing ingredients like cilantro and optional sesame seed garnish, it’s an easy, crowd-pleasing dinner idea. Whether you're meal-prepping or serving up a quick weeknight dinner, this low-carb, gluten-free recipe delivers on both flavor and nutrition. Bonus: It’s endlessly customizable for your taste buds!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups cauliflower rice
• 1 unit lime
• 0.25 cup cilantro
• 1 unit red bell pepper
• 1 unit jalapeño
• 1 unit avocado
• 0.25 cup sour cream
• 1 tablespoon sesame seeds (optional)

Directions

Step 1

1. Preheat your grill or skillet to medium-high heat.

Step 2

2. In a small bowl, mix together the chipotle chili powder, ground cumin, garlic powder, salt, and black pepper.

Step 3

3. Rub the chicken breasts with olive oil and evenly coat them with the spice mixture.

Step 4

4. Grill or cook the chicken on the skillet for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes.

Step 5

5. While the chicken is cooking, prepare the cauliflower rice. In a large pan, add 1 tablespoon of olive oil over medium heat, add the cauliflower rice, and sauté for 5 minutes or until tender. Season with a pinch of salt and a squeeze of lime.

Step 6

6. Chop the cilantro, slice the red bell pepper into thin strips, and dice the jalapeño. Set aside.

Step 7

7. Cut the avocado in half, remove the pit, and slice into thin strips.

Step 8

8. Slice the cooked chicken breasts into even strips.

Step 9

9. In serving bowls, layer the cauliflower rice, grilled chicken, sliced bell pepper, jalapeño, avocado, and a dollop of sour cream.

Step 10

10. Garnish with chopped cilantro and sesame seeds if desired. Serve with lime wedges for an extra zing.

Nutrition Facts

Serving size	(1056.3g)

Amount per serving	% Daily Value*
Calories	1397.5

Total Fat 80.5g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 324.6mg	0%
Sodium 2895.1mg	0%
Total Carbohydrate 54.3g	0%
Dietary Fiber 23.7g	0%
Total Sugars 17.4g
Protein 123.3g	0%

Vitamin D 3.5IU	0%
Calcium 342.3mg	0%
Iron 10.0mg	0%
Potassium 2654.8mg	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: 50.5%

Protein: 34.4%

Carbs: 15.1%