Keto Chipotle Chicken Burrito Bowl is a bold, smoky low-carb meal packed with juicy chipotle-seasoned chicken, fresh veggies, cauliflower rice, and creamy toppings without the carbs. This Keto Chipotle Chicken Burrito Bowl recipe delivers fast prep, high protein, and big Tex-Mex flavor perfect for meal prep, weight loss, busy weeknights, and anyone craving a satisfying burrito-style bowl that keeps you fully keto.
About This Recipe
This keto chipotle chicken burrito bowl brings everything people love about Tex-Mex into a clean, low-carb format that doesn’t feel like a compromise. Imagine juicy marinated chicken with that deep, smoky chipotle flavor sitting over fluffy cauliflower rice, surrounded by all the best toppings: creamy avocado, fresh cilantro, shredded cheese, and a drizzle of lime crema that ties it all together. Every bite is bold, spicy, and fresh — the kind of balance that keeps keto interesting instead of repetitive.
What makes this recipe work is its simplicity. Instead of chasing complicated substitutes, it focuses on what already fits keto naturally — protein, fat, and freshness. Chipotle peppers bring heat and smokiness without sugar. The lime crema adds richness and cool contrast. The cauliflower rice, when cooked right, absorbs all the juices and acts like the burrito bowl base you remember, but without the carb hangover.
In the U.S., this kind of “keto bowl” has exploded in popularity. Search trends for “low-carb chipotle bowl”, “keto chicken meal prep”, and “keto lunch bowls” have all surged over the past year because people are tired of casseroles and want meals that feel fresh, colorful, and portable. These bowls tick every box: fast prep, easy customization, perfect macros, and they stay delicious for days.
The marinade is simple but powerful — olive oil, lime, adobo sauce, garlic, and a little smoked paprika. That mix creates deep flavor without sugar or extra carbs. Grill or pan-sear the chicken until it’s charred on the outside and juicy inside, then slice it over cauliflower rice with a spoonful of guacamole or sliced avocado. Add a squeeze of lime, sprinkle cheese, and you’re done.
It’s the kind of meal that you’ll actually look forward to eating even when you’re tired of “diet food.” The flavor is restaurant-level, the look is Instagram-worthy, and the macros are pure keto perfection. Whether you’re meal-prepping for the week or feeding the whole family, this burrito bowl proves that low-carb eating doesn’t mean bland — it just means smarter.
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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
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories: 470
- Fat: 33 g
- Protein: 38 g
- Net Carbs: 6 g
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.
Keto Chipotle Chicken Burrito Bowl
Ingredients
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
Instructions
- 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.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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