This Tex-Mex bowl combines chicken marinated in chipotle and adobo with a base of lime-seasoned cauliflower rice. Sliced avocado, shredded cheese, and lime crema are added to the bowl to balance the heat from the peppers. The chicken is seared to develop a charred exterior while the fresh toppings provide a cool contrast.

About This Recipe

The chicken is prepared by soaking the meat in a mixture of olive oil, lime juice, minced chipotle, and smoked paprika before it is cooked in a skillet or on a grill. The cauliflower rice is sautéed with lime and salt, absorbing the flavors of the seasoning while remaining separate from the protein. A crema made of sour cream and lime juice is drizzled over the assembled ingredients.

The flavor comes from the smoky heat of the chipotle peppers and the acidity of the fresh lime. Avocado and shredded cheese provide a creamy texture that sits alongside the seasoned chicken. Because the marinade consists of adobo sauce and dried spices, the dish carries the aroma of the peppers and cumin without the use of sugar-based glazes.

The individual components of the bowl can be stored in the refrigerator. The recipe can be adjusted by using shrimp or steak instead of chicken, or by adding sautéed peppers and onions to the mix. The bowl is finished with fresh cilantro and jalapeño slices before serving.

Why You’ll Love This Recipe

Packed with smoky flavor and healthy fats
Great for meal prep (stays fresh up to 4 days)
100% gluten-free and sugar-free
Ready in 25 minutes

What You’ll Need for This Keto Chipotle Chicken Burrito Bowl

For the Chicken Marinade
1 lb chicken breast or thighs
2 tbsp olive oil
1 tbsp adobo sauce (from canned chipotle peppers)
1 chipotle pepper, minced
Juice of 1 lime
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp cumin
Salt & pepper to taste
For the Bowl
3 cups cooked cauliflower rice
1 ripe avocado, sliced
½ cup shredded cheddar or Mexican blend cheese
¼ cup sour cream or Greek yogurt
1 tbsp lime juice
Fresh cilantro and jalapeño slices for topping

Step-by-Step Preparation

Marinate chicken: Mix olive oil, adobo, chipotle, lime juice, garlic, and spices. Add chicken and marinate 15–30 minutes (or overnight).
Cook chicken: Grill or pan-sear over medium-high heat for 5–6 minutes per side until golden and cooked through. Let rest, then slice.
Prepare base: Sauté cauliflower rice in a bit of oil, salt, and lime juice until warm and slightly toasty.
Make crema: Stir sour cream (or Greek yogurt) with a splash of lime juice and salt until smooth.
Assemble: Divide cauliflower rice into bowls, top with chicken, avocado, cheese, and drizzle with lime crema. Add jalapeños and cilantro.

FAQ

Can I make it dairy-free?
Yes — skip the cheese and use coconut yogurt or avocado crema instead.
Too spicy?
Use just half a chipotle pepper or remove seeds before mincing.
Can I meal-prep it?
Absolutely. Store chicken and rice separately, then assemble before eating.
Best way to reheat?
Microwave the chicken and rice together; add fresh toppings afterward.

Variations & Substitutions

Swap chicken for shrimp or steak.
Add roasted peppers or sautéed onions for fajita vibes.
Make it vegetarian: replace chicken with grilled halloumi or tofu.
Use chipotle mayo instead of crema for extra heat.

Serving Suggestions

Serve with lime wedges and a sprinkle of cotija or feta cheese. For a full meal, pair with a keto margarita mocktail or sparkling water with lime.

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