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Chipotle Grilled Chicken Keto Burrito Bowl Recipe: A Flavorful Low-Carb Delight - Keto Kulinary
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Chipotle Grilled Chicken Keto Burrito Bowl Recipe: A Flavorful Low-Carb Delight

Summary

This Chipotle Grilled Chicken Keto Burrito Bowl draws its inspiration from Mexican cuisine. Combining the smoky heat of chipotle peppers with grilled chicken, this dish is a modern twist on classic Mexican cuisine suitable for a ketogenic diet. Enjoy a balanced, nutrient-dense meal perfect for maintaining ketosis while savoring robust flavors.

20

Prepation Time

40

Cook Time

- - -

Resting Time

60

Total Time

Course

Cuisine

4

bowls Serving

450 kcal

Calories

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This Chipotle Grilled Chicken Keto Burrito Bowl draws its inspiration from Mexican cuisine. Combining the smoky heat of chipotle peppers with grilled chicken, this dish is a modern twist on classic Mexican cuisine suitable for a ketogenic diet. Enjoy a balanced, nutrient-dense meal perfect for maintaining ketosis while savoring robust flavors.

Ingredients
 
 

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp chipotle chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 4 cups cauliflower rice
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup guacamole
  • 1/2 cup chopped cilantro
  • 1/4 cup sliced jalapeños optional
  • 2 limes cut into wedges for garnish

Instructions
 

  • In a large bowl, combine olive oil, chipotle chili powder, cumin, smoked paprika, salt, and pepper.
  • Add the chicken breasts and ensure they are well-coated with the marinade. Cover and let it sit for at least 15 minutes.
  • While the chicken is marinating, preheat your grill to medium-high heat.
  • Grill the chicken breasts for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Once done, remove from the grill and let it rest for a few minutes before slicing into strips.
  • In a large skillet, lightly sauté the cauliflower rice over medium heat until it’s tender, about 5-7 minutes. Season with salt and pepper to taste.
  • Divide the cauliflower rice evenly among four bowls.
  • Top each bowl with shredded cheddar cheese.
  • Arrange the grilled chicken strips over the cheese.
  • Add a dollop of sour cream and guacamole on top.
  • Sprinkle with chopped cilantro and add sliced jalapeños, if desired.
  • Garnish each bowl with a lime wedge for an extra burst of freshness.
Grilled chicken slices served over a bed of rice with vegetables, garnished with jalapeños, cilantro, and lime wedges.

Nutrition Per Serving

450

Calories

15

Carbohydrates

45

Protein

25

Fat

10

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

120

Cholesterol

750

Sodium

900

Potassium

6

Fiber

4

Sugar

700

Vitamin A

60

Vitamin C

200

Calcium

2.5

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

Special Tip

For added depth of flavor, marinate the chicken overnight if possible; this allows the spices to penetrate deeper, resulting in juicier and more flavorful grilled chicken.

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