Keto Mexican Chicken Bowl
Indulge in the vibrant flavors of Mexico with our Keto Mexican Chicken Bowl! Tender, diced chicken breast is perfectly seasoned with chili powder, cumin, and paprika, creating a mouthwatering combination. Sautéed bell peppers and onions add a satisfying crunch, while the bed of cauliflower rice provides a low-carb base. Top it off with juicy cherry tomatoes, creamy diced avocado, and a sprinkle of fresh cilantro for that extra burst of flavor. With just the right balance of protein, healthy fats, and veggies, this bowl will keep you satisfied and nourished. Get ready to fiesta with every delicious bite!
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Servings: 4
Calories: 285kcal
Ingredients
- 1 lb chicken breast diced
- 2 tbsp olive oil
- 1 whole bell pepper sliced
- 1 small onion sliced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- salt and pepper to taste
- 4 cups cauliflower rice
- 1 cup cherry tomatoes halved
- 1/2 cup diced avocado
- lime wedges for serving
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Add diced chicken breast to the skillet and cook until browned and cooked through, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add bell pepper and onion slices. Sauté until they are slightly tender, about 4-5 minutes.
- Return the cooked chicken to the skillet and add chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir well to coat the chicken and vegetables with the spices.
- Reduce the heat to low and let the mixture simmer for 2-3 minutes to allow the flavors to meld together.
- Meanwhile, steam or sauté the cauliflower rice until tender.
- Divide the cauliflower rice among serving bowls. Top with the chicken and vegetable mixture.
- Garnish each bowl with cherry tomatoes, diced avocado, and fresh cilantro.
- Serve with lime wedges on the side for squeezing over the bowl.
Nutrition
Calories: 285kcal | Carbohydrates: 10g | Protein: 32g | Fat: 13g | Fiber: 4g