Paleo Chipotle Rice Bowl

Elevate your weeknight dinners with this vibrant and flavor-packed Paleo Chipotle Rice Bowl, a healthy and satisfying twist on a classic favorite! Perfect for those following a grain-free or paleo lifestyle, this recipe swaps traditional rice for tender, citrusy cauliflower rice, seasoned to perfection with fresh lime juice. Juicy, chipotle-marinated chicken adds a smoky, spicy kick, while crisp red bell peppers, creamy avocado, and sweet cherry tomatoes create a colorful medley of textures and flavors. The entire bowl is topped with a sprinkle of fresh cilantro for an herby finish. With just 20 minutes of prep and wholesome ingredients, this gluten-free and dairy-free dish is a meal-prep hero or quick lunch go-to that doesn’t compromise on taste.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chipotle powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 head cauliflower
• 1 whole lime
• 1 medium red bell pepper
• 1 large avocado
• 1 cup cherry tomatoes
• 0.25 cup cilantro

Directions

Step 1

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

Step 2

In a large bowl, combine 1 tablespoon of olive oil, chipotle powder, garlic powder, paprika, salt, and black pepper.

Step 3

Add the chicken pieces to the bowl and toss them in the spice mixture until they are well-coated. Let them marinate for at least 10 minutes.

Step 4

While the chicken is marinating, prepare the cauliflower rice. Remove the leaves and stem from the cauliflower, and chop the cauliflower into florets.

Step 5

Place the cauliflower florets in a food processor and pulse until the texture resembles rice.

Step 6

Heat 1 tablespoon of olive oil in a large frying pan over medium heat.

Step 7

Add the marinated chicken pieces to the pan and cook for 6-8 minutes, or until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside.

Step 8

In the same pan, add the cauliflower rice and cook for 5-7 minutes, stirring occasionally until it becomes tender. Squeeze the lime juice over the cauliflower rice and stir well.

Step 9

Slice the red bell pepper into thin strips, halve the cherry tomatoes, and dice the avocado.

Step 10

Divide the cauliflower rice among four bowls. Top each bowl with cooked chicken, sliced red bell pepper, halved cherry tomatoes, and diced avocado.

Step 11

Garnish with freshly chopped cilantro and serve immediately.

Nutrition Facts

Serving size	(1527.2g)

Amount per serving	% Daily Value*
Calories	1405.4

Total Fat 73.0g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 6.5g
Cholesterol 295.8mg	0%
Sodium 3563.0mg	0%
Total Carbohydrate 71.9g	0%
Dietary Fiber 33.8g	0%
Total Sugars 22.9g
Protein 127.7g	0%

Vitamin D 3.5IU	0%
Calcium 264.2mg	0%
Iron 9.4mg	0%
Potassium 4515.2mg	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: 45.1%

Protein: 35.1%

Carbs: 19.8%