Low Carb Chipotle Chicken Burrito Bowl

Elevate your weeknight dinner with this flavorful Low Carb Chipotle Chicken Burrito Bowl, a protein-packed twist on a Mexican classic that's perfect for keto and low-carb lifestyles. Tender, juicy chicken breasts marinated in a smoky chipotle-lime blend are grilled to perfection and layered over hearty cauliflower rice. Topped with creamy homemade guacamole, fresh cherry tomatoes, crunchy lettuce, and red onions, this bowl is bursting with vibrant flavors and wholesome ingredients. Customize your meal with optional sour cream and shredded cheddar cheese for extra indulgence. Quick to prepare in just 40 minutes, this recipe is a satisfying, guilt-free way to enjoy your favorite burrito bowl without the carbs.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups cauliflower rice
• 1 large avocado
• 0.25 cup cilantro, chopped
• 0.25 cup red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 cups shredded lettuce
• 0.25 cup sour cream (optional)
• 0.5 cup shredded cheddar cheese (optional)

Directions

Step 1

In a small bowl, mix together chipotle peppers, olive oil, lime juice, garlic powder, cumin, salt, and black pepper.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Step 3

While the chicken is marinating, prepare the vegetables: chop the red onion, slice the cherry tomatoes, and roughly chop the lettuce.

Step 4

Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked. Remove and let them rest for 5 minutes.

Step 5

While the chicken is resting, prepare the cauliflower rice. Heat a skillet over medium heat and add cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until it's softened.

Step 6

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork, and mix in chopped cilantro. Season with salt and lime juice to taste for quick guacamole.

Step 7

To assemble each bowl, divide the cauliflower rice among four bowls. Slice the rested chicken breasts and place on top of the rice.

Step 8

Top each bowl with a generous portion of lettuce, red onion, cherry tomatoes, and a spoonful of guacamole.

Step 9

If desired, add a dollop of sour cream and sprinkle with shredded cheddar cheese.

Step 10

Serve the burrito bowls immediately and enjoy your low-carb meal!

Nutrition Facts

Serving size	(1642.4g)

Amount per serving	% Daily Value*
Calories	1911.0

Total Fat 105.1g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 6.3g
Cholesterol 475.6mg	0%
Sodium 3553.1mg	0%
Total Carbohydrate 71.7g	0%
Dietary Fiber 31.0g	0%
Total Sugars 22.3g
Protein 177.2g	0%

Vitamin D 16.5IU	0%
Calcium 783.9mg	0%
Iron 12.5mg	0%
Potassium 4098.1mg	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: 48.7%

Protein: 36.5%

Carbs: 14.8%