Paleo Chipotle High Protein Bowl
Fuel your body with bold flavors and nourishing ingredients in this Paleo Chipotle High Protein Bowl! Perfect for clean eating enthusiasts and fitness-focused foodies, this vibrant dish features juicy, chipotle-marinated chicken breast atop a bed of perfectly seasoned cauliflower rice. Topped with sautéed bell peppers, creamy avocado slices, and fresh cilantro, it strikes the perfect balance between smoky, zesty, and refreshing. Naturally gluten-free, dairy-free, and packed with protein, this meal is a wholesome option for anyone following a paleo diet or looking for a satisfying, low-carb dinner that's ready in under an hour. Enhance the experience with a squeeze of fresh lime, and get ready to dig into a bowl bursting with flavor and nutrition!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams chicken breast
- 4 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 whole lime
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 400 grams cauliflower rice
- 1 large bell pepper
- 0.5 medium red onion
- 1 large avocado
- 15 grams fresh cilantro
- 1 teaspoon garlic powder
Directions
Step 1
Begin by marinating the chicken. In a large bowl, combine 2 tablespoons of olive oil, chipotle powder, juice of half a lime, sea salt, and black pepper.
Step 2
Slice the chicken breast into even strips and add to the marinade, ensuring the chicken is well-coated. Let it sit for at least 15 minutes.
Step 3
While the chicken is marinating, prepare the vegetables. Dice the bell pepper and finely chop the red onion. Set aside.
Step 4
Heat a pan over medium-high heat and add the remaining 2 tablespoons of olive oil.
Step 5
Add the marinated chicken strips to the pan and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the pan and let rest.
Step 6
In the same pan, add the cauliflower rice and stir-fry for about 3-4 minutes. Season with garlic powder, and a pinch of salt and pepper.
Step 7
Transfer the cauliflower rice to serving bowls.
Step 8
In the same pan, sauté the bell pepper and red onion until softened, about 3-5 minutes.
Step 9
Slice the avocado and chop the fresh cilantro.
Step 10
Layer the sautéed vegetables over the cauliflower rice in each bowl.
Step 11
Top with grilled chicken slices, avocado, and garnish with fresh cilantro leaves.
Step 12
Serve immediately with the remaining lime wedges for extra flavor.
Nutrition Facts
| Serving size | (1494.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1771.1 |
| Total Fat 104.6g | 0% |
| Saturated Fat 17.4g | 0% |
| Polyunsaturated Fat 11.6g | |
| Cholesterol 430mg | 0% |
| Sodium 4140.9mg | 0% |
| Total Carbohydrate 67.5g | 0% |
| Dietary Fiber 30.7g | 0% |
| Total Sugars 19.6g | |
| Protein 157.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 265.7mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 3877.0mg | 0% |
Source of Calories