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Description
A high-protein, low-carb Mexican-inspired chicken bowl featuring chipotle-marinated chicken thighs served over cauliflower rice with fresh romaine lettuce, cherry tomatoes, avocado, and optional cheese and sour cream for a flavorful, healthy meal.
Ingredients
- For the Chipotle Chicken Marinade:
- 2 teaspoons chipotle pepper puree (or 1 chipotle in adobo, minced)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup chicken broth
- 1 tablespoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon sea salt (flaked)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- For the Chicken Bowl:
- 12 ounces boneless, skinless chicken thighs (or breast), cubed
- 1 tablespoon avocado oil
- 2 cups shredded romaine lettuce
- 2 ounces cherry tomatoes, diced
- 1 small green onion, diced
- 2 ounces avocado, cubed
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup sour cream (optional)
- For the Cauliflower Rice:
- 2 cups riced cauliflower
- 1/2 cup chicken bone broth
- 1/4 teaspoon turmeric (optional, for color and flavor)
Instructions
- Prepare the chicken marinade: In a bowl, whisk together the chipotle pepper puree, onion powder, garlic powder, chicken broth, lime juice, olive oil, chili powder, sea salt, cumin, oregano, and black pepper until thoroughly combined. Add the cubed chicken to the marinade, toss to coat, and let it marinate for at least 30 minutes in the refrigerator (or longer for deeper flavor).
- Cook the cauliflower rice: In a small saucepan, bring the chicken bone broth and turmeric (if using) to a boil. Stir in the riced cauliflower and a pinch of salt. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid has nearly evaporated and the cauliflower is tender. Stir occasionally to prevent sticking. Fluff with a fork and set aside.
- Cook the chicken: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally, until cooked through and slightly browned. Remove chicken from the pan and set aside.
- Assemble the bowls: Divide the seasoned cauliflower rice among your serving bowls. Top with a bed of shredded romaine lettuce. Arrange the cooked chipotle chicken, diced cherry tomatoes, diced green onion, and cubed avocado over the lettuce.
- Garnish and serve: If desired, sprinkle with shredded cheddar cheese and a dollop of sour cream. Serve immediately and enjoy your flavorful low-carb Mexican chicken bowl.
Notes
- This recipe is naturally gluten-free and low-carb, making it suitable for keto or diabetic-friendly diets.
- Marinate the chicken overnight for maximum flavor.
- Turmeric in the cauliflower rice adds color and anti-inflammatory benefits but can be omitted.
- Optional toppings like cheese and sour cream add extra calories; skip for a lighter version.