Whole30 Chipotle Chicken Bowl

Satisfy your cravings guilt-free with this flavorful Whole30 Chipotle Chicken Bowl, a nutrient-packed, low-carb meal that’s as vibrant as it is delicious. Juicy, oven-roasted chicken breasts are seasoned with smoky chipotle powder, paprika, and cumin, creating a bold and spicy flavor profile. Served atop fluffy cauliflower rice and paired with roasted red bell peppers, zucchini, and a creamy, zesty avocado-cilantro sauce, this bowl truly hits all the right notes. Not only is it Whole30-approved and gluten-free, but it’s also quick to prepare, making it a perfect weeknight dinner option. Whether you're meal prepping or dining fresh, this protein-packed dish is sure to become a healthy favorite in your rotation! Ideal for anyone seeking a wholesome yet indulgent meal, this recipe is a must-try.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 teaspoons chipotle powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 head cauliflower
• 1 large red bell pepper
• 1 medium zucchini
• 1 large avocado
• 2 tablespoons lime juice
• 0.5 cup fresh cilantro
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small bowl, mix together the chipotle powder, smoked paprika, cumin, garlic powder, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper.

Step 3

Rub the spice mixture on both sides of the chicken breasts. Drizzle 1 tablespoon of olive oil over the chicken and rub to coat evenly.

Step 4

On a baking sheet, place the chicken breasts and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

Step 5

While the chicken is baking, prepare the cauliflower rice. Remove the leaves and core from the cauliflower and cut into florets.

Step 6

Using a food processor, pulse the cauliflower florets until they resemble rice grains.

Step 7

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for about 5 minutes, stirring occasionally. Season with a pinch of sea salt and black pepper to taste.

Step 8

Dice the red bell pepper and zucchini into bite-sized pieces.

Step 9

On a separate baking sheet, toss the red bell pepper and zucchini with a drizzle of olive oil, then spread them out in a single layer. Roast in the oven for the last 15 minutes of the chicken's cooking time, until tender and slightly charred.

Step 10

To make the avocado sauce, scoop the avocado flesh into a blender or food processor. Add the lime juice, cilantro, and a pinch of sea salt. Blend until smooth, adding a spoonful of water if necessary to reach your desired consistency.

Step 11

Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips.

Step 12

Assemble the bowls by dividing the cauliflower rice between two bowls. Top with slices of chipotle chicken, roasted vegetables, and a generous drizzle of avocado sauce.

Step 13

Garnish with additional cilantro if desired and serve immediately.

Nutrition Facts

Serving size	(1610.4g)

Amount per serving	% Daily Value*
Calories	1476.9

Total Fat 74.1g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 6.6g
Cholesterol 295.8mg	0%
Sodium 5392.1mg	0%
Total Carbohydrate 84.9g	0%
Dietary Fiber 34.2g	0%
Total Sugars 34.0g
Protein 129.6g	0%

Vitamin D 3.5IU	0%
Calcium 297.6mg	0%
Iron 11.6mg	0%
Potassium 4797.1mg	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: 43.7%

Protein: 34.0%

Carbs: 22.3%