Paleo Chipotle Burrito Bowl

Satisfy your cravings for a flavorful, wholesome meal with this Paleo Chipotle Burrito Bowl—a low-carb, grain-free twist on a Tex-Mex favorite! Juicy, perfectly spiced grilled chicken pairs beautifully with tender cauliflower rice, which serves as a nutrient-packed alternative to traditional rice. Vibrant, fresh toppings like creamy avocado, tangy lime, cherry tomatoes, and zesty cilantro add layers of texture and flavor, making this bowl a true feast for the senses. Ready in just 45 minutes and bursting with smoky chipotle and citrusy notes, this dish is as healthy as it is satisfying. Perfect for meal prep or a quick weeknight dinner, this paleo-friendly burrito bowl will have everyone coming back for seconds.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 teaspoons chipotle chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 medium cauliflower head
• 2 ripe avocados
• 1 large lime
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 0.5 cup fresh cilantro leaves
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

Preheat your grill or stovetop grill pan to medium-high heat.

Step 2

In a small bowl, mix together chipotle chili powder, garlic powder, ground cumin, 0.5 teaspoon of sea salt, and 0.25 teaspoon of freshly ground black pepper.

Step 3

Rub the mixture onto both sides of the chicken breasts.

Step 4

Drizzle 1 tablespoon of olive oil over the chicken, making sure they are evenly coated.

Step 5

Grill the chicken breasts for 5-7 minutes on each side, or until they are fully cooked and have nice grill marks. Let them rest for 5 minutes before slicing them into strips.

Step 6

While the chicken is grilling, cut the cauliflower into small florets and place them in a food processor. Pulse until the cauliflower resembles rice.

Step 7

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender. Season with the remaining 0.5 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper.

Step 8

Prepare the toppings by dicing the avocados and cherry tomatoes. Finely chop the red onion and roughly chop the cilantro leaves.

Step 9

To assemble the burrito bowls, start by layering the cauliflower rice at the bottom of each bowl, followed by the grilled chicken strips.

Step 10

Top with diced avocados, cherry tomatoes, red onion, and a squeeze of lime juice.

Step 11

Garnish with fresh cilantro leaves and serve immediately.

Nutrition Facts

Serving size	(1906.2g)

Amount per serving	% Daily Value*
Calories	1912.2

Total Fat 117.5g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 2999.6mg	0%
Total Carbohydrate 101.8g	0%
Dietary Fiber 56.7g	0%
Total Sugars 23.6g
Protein 135.8g	0%

Vitamin D 3.5IU	0%
Calcium 372.8mg	0%
Iron 13.5mg	0%
Potassium 5497.5mg	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: 52.7%

Protein: 27.1%

Carbs: 20.3%