Smoky Chipotle Chicken Bowls

Name: Smoky Chipotle Chicken Bowls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 3 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 2 tablespoon olive oil; 2 yellow onions (medium, thinly sliced); 6 clove garlic (minced); 4 bell peppers (large, mixed colors, sliced); 2 zucchinis (large, cut into half-moons); 1 pint cherry tomatoes (halved); 1 tablespoon chipotle powder; 2 teaspoon ground cumin; 2 teaspoon chili powder; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 0.25 cup fresh lime juice; 0.5 cup fresh cilantro (chopped); 3 cauliflowers (large); 2 avocados (large, diced); 0.5 cup roasted pumpkin seeds

Boldly seasoned chipotle chicken and sautéed vegetables are served over cilantro-lime cauliflower rice, topped with fresh avocado and crunchy pumpkin seeds.

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 12
Cuisine: Mexican
Difficulty: Medium
Cost: $4.59/serving

Dietary

Gluten-Free
Dairy-Free
Low-Carb
High-Protein
High-Fiber
Halal

Ingredients

3 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
2 tablespoon olive oil
2 yellow onions (medium, thinly sliced)
6 clove garlic (minced)
4 bell peppers (large, mixed colors, sliced)
2 zucchinis (large, cut into half-moons)
1 pint cherry tomatoes (halved)
1 tablespoon chipotle powder
2 teaspoon ground cumin
2 teaspoon chili powder
1 teaspoon kosher salt
0.5 teaspoon black pepper
0.25 cup fresh lime juice
0.5 cup fresh cilantro (chopped)
3 cauliflowers (large)
2 avocados (large, diced)
0.5 cup roasted pumpkin seeds

Instructions

Season chicken pieces with chipotle powder, ground cumin, chili powder, kosher salt, and black pepper. Toss to coat evenly.
Heat olive oil in a very large skillet or Dutch oven over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
Add thinly sliced yellow onions and minced garlic to the same skillet. Sauté for 3-5 minutes until softened.
Stir in sliced bell peppers, zucchini half-moons, and halved cherry tomatoes. Cook for 7-10 minutes, stirring frequently, until vegetables are tender-crisp.
Return cooked chicken to the skillet with the vegetables. Stir in fresh lime juice and chopped fresh cilantro.
Prepare the cilantro-lime cauliflower rice: Coarsely chop cauliflower heads and process in a food processor until it resembles rice. You should have about 9-10 cups of riced cauliflower.
In a separate large pot, add riced cauliflower with 1/2 cup water. Cover and cook over medium heat for 7-10 minutes, or until tender. Drain any excess water.
Once cooked, stir 1/4 cup of the chopped fresh cilantro and 1 tablespoon of fresh lime juice into the cauliflower rice.
Assemble bowls: Divide cilantro-lime cauliflower rice among serving bowls. Top with the smoky chipotle chicken and vegetable mixture. Garnish each bowl with diced avocado and roasted pumpkin seeds if desired. Allow remaining portions to cool completely before storing for meal prep.

Notes

The chipotle seasoning can be adjusted to your family's spice preference. For meal prepping, store the avocado separately and add just before serving to prevent browning. These bowls are great for a quick lunch or dinner reheat.

Nutrition (per serving)

Calories: 440
Protein: 37.5 g
Carbohydrates: 16 g
Fat: 24.5 g
Fiber: 10 g
Sodium: 390 mg
Saturated Fat: 4 g
Sugar: 6 g
Cholesterol: 105 mg