Paleo Chipotle Chicken Bowl

Spice up your dinner routine with this Paleo Chipotle Chicken Bowl, a flavor-packed, grain-free dish that’s as wholesome as it is delicious! Juicy, marinated chicken breasts are infused with smoky chipotle peppers and zesty lime, then seared to perfection. Served atop a bed of tender cauliflower rice and sautéed vegetables, this recipe is bursting with wholesome goodness. The creamy avocado cilantro sauce drizzled over the top adds a refreshing finish, balancing the smoky heat beautifully. Ready in just 45 minutes, this healthy, gluten-free bowl is perfect for anyone following a paleo lifestyle or simply looking for a nutrient-packed, satisfying meal. With vibrant colors, bold flavors, and easy prep, this dish is sure to become a family favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 2 tablespoons chipotle peppers in adobo sauce
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic cloves
• 1 teaspoon cumin powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 4 cups cauliflower rice
• 1 medium red bell pepper
• 1 medium red onion
• 1 large avocado
• 0.25 cup cilantro
• 2 tablespoons water
• 2 tablespoons coconut oil

Directions

Step 1

Begin by preparing the marinade. In a blender or food processor, add chipotle peppers, 2 tablespoons of olive oil, lime juice, garlic cloves, cumin powder, sea salt, and black pepper. Blend until smooth.

Step 2

Place the chicken breasts in a shallow dish. Pour the marinade over the chicken, making sure it's well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Step 3

While the chicken is marinating, prepare the vegetables. Dice the red bell pepper and slice the red onion thinly. Set aside.

Step 4

For the creamy avocado sauce, pit and scoop out the avocado into a small blender. Add fresh cilantro and 2 tablespoons of water. Blend until smooth and creamy.

Step 5

Once the chicken has marinated, heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, or until fully cooked. Remove the chicken from the skillet and let it rest before slicing.

Step 6

In the same skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower rice and sauté for about 5 minutes until tender.

Step 7

Add the diced red bell pepper and sliced red onion to the skillet with the cauliflower rice. Cook for an additional 3-4 minutes until the vegetables are slightly softened.

Step 8

To assemble the bowls, divide the cauliflower rice and vegetable mixture among serving bowls. Slice the chicken and place on top of each bowl.

Step 9

Drizzle the creamy avocado sauce over each Paleo Chipotle Chicken Bowl. Garnish with additional cilantro if desired, and serve immediately.

Nutrition Facts

Serving size	(1326.8g)

Amount per serving	% Daily Value*
Calories	1572.0

Total Fat 110.4g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 9.3g
Cholesterol 206.4mg	0%
Sodium 3553.1mg	0%
Total Carbohydrate 75.0g	0%
Dietary Fiber 30.3g	0%
Total Sugars 23.3g
Protein 86.2g	0%

Vitamin D 0IU	0%
Calcium 252.1mg	0%
Iron 7.5mg	0%
Potassium 3255.9mg	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: 60.6%

Protein: 21.0%

Carbs: 18.3%