With this gluten-free, low-carb keto chicken bowl recipe, you can make Chipotle-style food at home. It's full of protein and vegetables, so it's a healthy and filling choice for dinner.
Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup cauliflower rice. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup shredded lettuce. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 1/4 cup sour cream. 1 tablespoon chopped cilantro optional. 1 tablespoon lime juice optional. Sliced avocado for garnish optional.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put cumin, paprika, garlic powder, salt, and pepper in a small bowl and mix them together. Spread the spice mix out over both sides of the chicken breasts and place them on a baking sheet. For 20 to 25 minutes, or until done, bake the chicken in a hot oven. Put the pan on medium heat while the chicken is cooking. Peel and dice the bell peppers and onions and add them to the cauliflower rice. For about 5 to 7 minutes, or until the vegetables are soft, cook. Cut the chicken into strips when it's done. To put the bowls together, divide the cauliflower rice mixture between two bowls. Put chicken slices, lettuce shreds, tomato dices, cheese shreds, sour cream, cilantro, lime juice, and avocado slices on top of each bowl. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Rural Planning
