Low Carb Chipotle Rice Bowl

Satisfy your Tex-Mex cravings without the carbs with this irresistibly flavorful Low Carb Chipotle Rice Bowl! Featuring a bed of tender, zesty cauliflower rice, this protein-packed dish is topped with juicy, spice-rubbed chicken bites cooked to golden perfection. Fresh and vibrant toppings like avocado, diced tomato, red onion, and jalapeño add layers of crunch and creaminess, while a squeeze of lime and a sprinkle of cilantro bring the whole bowl to life. Ready in just 35 minutes, this keto-friendly and gluten-free recipe is perfect for meal prep, busy weeknights, or a wholesome lunch that doesn’t sacrifice bold flavor. Try this nourishing, chipotle-inspired rice bowl today and indulge in all the savory, smoky goodness!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups cauliflower rice
• 1 pound boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 teaspoon chipotle powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 whole lime
• 0.25 cup fresh cilantro
• 1 medium tomato
• 1 medium avocado
• 0.25 cup red onion
• 1 whole jalapeño

Directions

Step 1

Begin by cutting the chicken breast into bite-sized pieces.

Step 2

In a small bowl, combine chipotle powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix well and use this spice blend to thoroughly coat the chicken pieces.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally until the chicken is well-cooked and has a golden, crispy texture. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the cauliflower rice and cook for 4-5 minutes or until the cauliflower is tender and has a rice-like consistency. Season the cauliflower rice with a pinch of salt and the juice of half a lime.

Step 5

Prepare the toppings by dicing the tomato, avocado, red onion, and jalapeño. Chop the fresh cilantro and set aside. For a milder flavor, remove the seeds and ribs from the jalapeño before dicing.

Step 6

To assemble the bowls, start by dividing the cauliflower rice evenly among four serving bowls. Top with the cooked chicken.

Step 7

Garnish each bowl with diced tomato, avocado, red onion, and jalapeño. Sprinkle a generous amount of chopped cilantro over each bowl.

Step 8

Serve immediately with lime wedges on the side for an extra burst of freshness. Enjoy!

Nutrition Facts

Serving size	(1352.0g)

Amount per serving	% Daily Value*
Calories	1499.9

Total Fat 68.4g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 385.6mg	0%
Sodium 2865.1mg	0%
Total Carbohydrate 69.7g	0%
Dietary Fiber 26.9g	0%
Total Sugars 25.9g
Protein 158.0g	0%

Vitamin D 22.7IU	0%
Calcium 261.0mg	0%
Iron 10.3mg	0%
Potassium 3348.2mg	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: 40.3%

Protein: 41.4%

Carbs: 18.3%