Low Sodium Chipotle Bowl

Savor the bold, smoky flavors of this Low Sodium Chipotle Bowl—a wholesome, heart-healthy twist on a Mexican-inspired classic! This recipe combines perfectly seasoned, charred chicken breast with fragrant cilantro-lime cauliflower rice to create a satisfying base packed with zest. Topped with a medley of fresh, nutrient-rich ingredients including creamy avocado, juicy cherry tomatoes, crisp romaine lettuce, and sweet steamed corn, this dish bursts with vibrant colors and textures. Low-sodium black beans add protein and fiber without extra salt, making it a guilt-free option that's perfect for meal prep or a quick weeknight dinner. Ready in just 40 minutes, this customizable, flavor-forward bowl delivers a bold taste experience without compromising on health.

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 1 teaspoon Chipotle powder
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 4 cups Cauliflower rice
• 0.5 cup Fresh cilantro, chopped
• 1 whole Lime, juiced
• 1 can Low-sodium black beans, drained and rinsed
• 1 cup Cherry tomatoes, halved
• 0.5 cup Red onion, diced
• 2 cups Romaine lettuce, chopped
• 1 whole Avocado, sliced
• 1 cup Corn, steamed

Directions

Step 1

Start by marinating the chicken breast. In a bowl, mix together 2 tablespoons olive oil, 1 teaspoon chipotle powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 0.5 teaspoon black pepper to form a paste.

Step 2

Coat the chicken breast with the marinade and let it sit for at least 10 minutes to absorb the flavors.

Step 3

In a large skillet over medium heat, add the chicken breast. Cook for about 7-8 minutes on each side, or until the chicken is fully cooked and has a nice char. Remove from heat and let it rest for 5 minutes before slicing.

Step 4

While the chicken is cooking, prepare the cilantro-lime cauliflower rice. In a pan over medium heat, add 1 tablespoon olive oil and the cauliflower rice. Cook for about 5 minutes until the rice is tender.

Step 5

Stir in the chopped cilantro and the juice of one lime into the cauliflower rice. Mix well and set aside.

Step 6

In the same skillet used for the chicken, add the can of low-sodium black beans to warm them through for about 3-4 minutes.

Step 7

To assemble the bowls, divide the cilantro-lime cauliflower rice among four bowls. Top with sliced chicken, warm black beans, cherry tomatoes, diced red onion, chopped romaine lettuce, steamed corn, and sliced avocado.

Step 8

Serve immediately and enjoy a delicious and healthy low-sodium chipotle bowl.

Nutrition Facts

Serving size	(2274.8g)

Amount per serving	% Daily Value*
Calories	2084.5

Total Fat 74.4g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 608.5mg	0%
Total Carbohydrate 179.6g	0%
Dietary Fiber 61.9g	0%
Total Sugars 31.5g
Protein 193.9g	0%

Vitamin D 22.7IU	0%
Calcium 508.7mg	0%
Iron 20.6mg	0%
Potassium 5643.7mg	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: 30.9%

Protein: 35.8%

Carbs: 33.2%