Whole30 Chicken Cantina Bowl

Savor the vibrant flavors of a Whole30 Chicken Cantina Bowl, a wholesome, protein-packed meal that’s as satisfying as it is nutritious. Tender, spice-rubbed chicken breasts are perfectly seared and paired with a colorful medley of sautéed red bell peppers, zucchini, and onions, all served atop light and fluffy cauliflower rice. The dish is elevated with a luscious avocado-cilantro lime sauce, adding a creamy, zesty finish that ties every bite together. This gluten-free, dairy-free recipe delivers bold Tex-Mex flavors in under an hour, making it perfect for busy weeknights or meal prep. Packed with fresh, nutrient-rich ingredients, this bowl is a delicious way to stay on track with your Whole30 or clean eating goals!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 large, sliced red bell pepper
• 1 medium, sliced yellow onion
• 1 medium, sliced zucchini
• 2 cups cauliflower rice
• 1 large avocado
• 2 tablespoons lime juice
• 0.5 cup fresh cilantro
• 1 optional, seeded and chopped jalapeño

Directions

Step 1

Begin by preparing the chicken. In a bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken breasts to the bowl and coat them evenly with the spice mixture.

Step 2

Heat a grill pan or skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until the chicken is cooked through and has a nice sear. Remove the chicken from the pan and let it rest for a few minutes, then slice into thin strips.

Step 3

In the same pan, add the slices of red bell pepper, yellow onion, and zucchini. Sauté the vegetables until they are tender-crisp, about 5-7 minutes. Remove from the pan and set aside.

Step 4

In a separate pan, lightly sauté the cauliflower rice in a small amount of olive oil until heated through, about 3-4 minutes. Season with a pinch of salt and pepper if desired.

Step 5

Prepare the avocado sauce by mashing the avocado in a small bowl. Add lime juice, fresh cilantro, and, if desired, chopped jalapeño. Mix until smooth and creamy.

Step 6

To assemble the bowls, start with a layer of cauliflower rice, followed by the sautéed vegetables. Add sliced chicken on top, and drizzle generously with the avocado sauce. Garnish with additional cilantro if desired.

Step 7

Serve immediately and enjoy your Whole30 Chicken Cantina Bowl.

Nutrition Facts

Serving size	(1476.8g)

Amount per serving	% Daily Value*
Calories	1502.1

Total Fat 75.9g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 8.7g
Cholesterol 390.1mg	0%
Sodium 4685.9mg	0%
Total Carbohydrate 76.2g	0%
Dietary Fiber 28.3g	0%
Total Sugars 32.7g
Protein 142.5g	0%

Vitamin D 0IU	0%
Calcium 237.3mg	0%
Iron 8.2mg	0%
Potassium 3858.0mg	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: 43.8%

Protein: 36.6%

Carbs: 19.6%