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Loaded with tender chicken marinated in a robust chipotle adobo sauce, this Keto Chipotle Bowl Recipe is the perfect low-carb meal to spice up your dinner routine. Served over a choice of cilantro lime radish rice or fluffy cauliflower rice, it’s packed with flavor and easy enough to assemble on even the busiest of weeknights.

A keto chipotle bowl of radish rice topped with sliced grilled chicken, grated cheese, guacamole, and a dollop of sour cream, placed on a light-colored cloth.

What makes these keto chipotle burrito bowls truly amazing is how the deep, smoky flavors of the chipotle marinade infuse the chicken, creating layers of taste that feel indulgent yet fit neatly within a low-carb diet. You have the flexibility to cook the chicken in whichever way suits your schedule and kitchen tools—whether it’s quickly searing it on the stove, air frying it, or letting it roast in the oven. I’ve found that letting the chicken marinate overnight really amps up the flavor, making each bite juicier and more delicious. It’s a simple step that elevates the whole dish. This copycat chipotle burrito bowl is also perfect for meal prep and tastes better the next day.

❤️ Why you will love this recipe

  • Flavor-packed: Every bite is loaded with the smoky heat of chipotle and the freshness of cilantro and lime.
  • Versatile cooking options: Whether you grill, roast, or pan-fry, the chicken turns out perfect every time.
  • Meal prep friendly: Make a batch on Sunday and enjoy it throughout the week; it keeps really well.
  • Customizable: Swap out the base or toppings to match your taste or dietary needs.
  • Nutrient-rich: Packed with protein and healthy fats, it aligns beautifully with a ketogenic lifestyle.
  • Keto Diet Friendly: 17 g carbs total and just 9 g net carbs per serving.

🗝️ Key ingredients & substitutions

  • Chicken: You can choose either chicken thighs or chicken breasts based on what you prefer or have on hand. Thighs tend to be juicier and more flavorful, but breasts are a leaner option.
  • Chipotles in adobo: These are essential for the marinade, providing a smoky, spicy flavor. No real substitute here if you want that authentic chipotle taste, but for less heat, you can reduce the amount. If you can’t find them in the grocery store, check online. I bought mine on Amazon UK.
  • Cilantro lime radish rice or cauliflower rice: The base of the bowl. Radish rice adds a unique, peppery twist, while cauliflower rice keeps it low-carb and mild in flavor.
  • Sliced avocados or guacamole: Avocados or keto guacamole adds creaminess and healthy fats. If avocados are out of season, a dollop of store-bought guacamole works in a pinch.
  • Sour cream and cheese: For garnish, adding a cool, creamy texture. Use dairy-free versions if you’re avoiding dairy.
  • Cilantro: Fresh cilantro enhances the freshness of the dish. If you’re not a fan, you can skip it or substitute with parsley for a different but still fresh taste.

🥣 How to make this keto burrito bowl recipe

  1. Prepare the marinade: Blend olive oil, lime juice, orange juice, chipotles in adobo, cilantro, garlic, onion, cumin, coriander, smoked paprika, oregano, salt, and pepper into a smooth paste using a food processor or blender.
  2. Marinate the chicken: Coat the chicken thoroughly in the marinade and refrigerate. For best results, let it sit overnight, but if you’re pressed for time, even 30 minutes will inject flavor.
  1. Cook the chicken: Choose your method—grill, bake, air-fry, or stovetop. Cooking times will vary, but you’re aiming for an internal temperature of 160°F (71°C).
  1. Prepare the rice: While the chicken cooks, prepare your cilantro lime radish rice or heat up some cauliflower rice on the stove or microwave.
A bowl of cilantro lime radish rice garnished with lime wedges on a wooden table.
  1. Prepare the guacamole: Mash together the guacamole or just slice an avocado if you’re pressed for time.
  1. Assemble the bowl: Start with a base of rice, add slices of the cooked chicken, and top with sliced avocados or guacamole.
  2. Add garnishes: Finish with a dollop of sour cream, a sprinkle of cheese, a squeeze of fresh lime juice, and some fresh cilantro.
  3. Serve immediately: Enjoy your bowl fresh out of the kitchen, or store it for a grab-and-go meal later in the week.
A keto chipotle bowl of radish rice topped with slices of grilled chicken, shredded cheese, guacamole, and a dollop of sour cream, with a fork placed beside the bowl.

Tip: If you’re short on time, use pre-made guacamole and bagged cauliflower rice to speed up the process without sacrificing taste.

🪄 Recipe notes & tips

  • Marinating time: For the deepest flavor, marinate the chipotle-seasoned chicken overnight. If you’re in a rush, aim for at least 30 minutes to allow the flavors to begin to penetrate the meat.
  • Spice level: Adjust the amount of chipotles in adobo according to your heat preference. Start with less and add more as needed. If you need even more heat, add a little chili powder.
  • Hot or cold: This bowl is best served warm, but it can also be enjoyed cold if you’re packing it for a meal on the go.
  • Boost the veggies: Toss in some grilled bell peppers and onions for a fajita twist that ups the veggie content and adds sweetness and char to these chipotle chicken burrito bowls.
  • Herbs: If cilantro isn’t your thing, try chopping some fresh mint or basil for a different kind of freshness that complements the smoky chipotle flavors.
  • Crunch factor: Add a handful of crushed pork rinds or a sprinkle of toasted pumpkin seeds on top for a satisfying crunch that keeps it keto-friendly.
  • Cheese: Try different types of cheese for topping. Smoked gouda or pepper jack can add a new dimension of flavor compared to the usual cheddar.

✨ Variations

  • Protein swap: If you’re not into chicken, try this recipe with beef or pork. Marinate and cook using the same method for a different yet delicious twist.
  • Seafood version: For a lighter option, use shrimp instead of chicken. Just reduce the marinating time to about 20 minutes to avoid overpowering the delicate flavor of the shrimp.
  • Vegetarian: Swap the chicken for grilled tofu or tempeh to make it vegetarian. Make sure to press the tofu well before marinating to soak up all the flavors.
  • Spicy: Add some diced jalapeños to the marinade or top the bowl with sliced fresh jalapeños if you really like to turn up the heat.

🫙 Storage instructions

  • Cool before storing: Make sure that any leftovers are cooled to room temperature before packing them away.
  • Separate components: Store the chicken, rice, and toppings in separate airtight containers in the fridge. This keeps the ingredients fresh. For best quality, eat within 3-4 days.
  • Reheat properly: Reheat the chicken and rice in a microwave, in the air fryer, or on the stove for best results.
  • Freeze the chicken: You can freeze the chicken cooked or raw in the marinade. Place it in an airtight container or ziplock bag and it will keep for up to 3 months. If it’s in a Ziplock bag, freeze it lying flat.

🍽️ How to serve this keto chicken burrito bowl recipe

  • Rice options: ​Instead of white rice, try cilantro lime radish rice (this is what I use), cilantro lime cauliflower rice, plain radish rice or cauliflower rice, shirataki rice, broccoli rice, or a bed of mixed greens to make a keto salad bowl.
  • Toppings: Fresh tomatoes, romaine lettuce, fajita veggies, fresh tomato salsa, keto tortilla chips, pork rinds, pickled onions, cheddar cheese or another cheese of choice.
  • Dips and sauces: Extra guacamole, vegan queso, pico de Gallo, green taco sauce, fresh tomato salsa, hot sauce, or salsa verde.
  • Drinks: Keto cucumber cooler, Iced Tea, or Limeade.

❓ Frequently asked questions

Can I make this recipe with ground meat instead of chicken thighs?

Absolutely! Ground beef, turkey, chicken, or pork can be used as a substitute for chicken thighs. Just adjust the cooking time accordingly and ensure it’s thoroughly cooked.

Is there a way to make this dish even lower in carbs?

Yes, you can reduce the carb count further by omitting the orange juice in the marinade and using fewer chipotles if you’re watching your carb intake very closely

What if I don’t have a food processor for the marinade?

No problem! You can finely chop all the ingredients and mix them well in a bowl. The flavor will be just as good, though the texture of the marinade might be slightly chunkier.

A keto chipotle bowl of radish rice topped with sliced grilled chicken, shredded cheese, guacamole, and a dollop of sour cream on a white cloth background.

😋 More keto-friendly recipes you will love

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📖 Recipe

A keto burrito bowl of sliced grilled chicken on a bed of radish rice, topped with shredded cheese, guacamole, and sour cream.

Keto Chipotle Chicken Burrito Bowl

Bethany Galloway
Loaded with tender chicken marinated in a robust chipotle adobo sauce, this Keto Chipotle Bowl Recipe is the perfect low-carb meal to spice up your dinner routine. Served over a choice of cilantro lime radish rice or fluffy cauliflower rice, it's packed with flavor and easy enough to assemble on even the busiest of weeknights.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 Servings
Calories 560 kcal

Ingredients
  

For the Chicken:

  • 2 lbs boneless skinless chicken thighs or boneless skinless chicken breast sliced in half lengthwise
  • 1 tablespoon olive oil
  • 1/4 cup lime juice
  • 1/3 cup orange juice
  • 1/2 can chipotles in adobo plus more to taste
  • 1/4 cup fresh cilantro
  • 3 garlic cloves
  • 1/2 medium onion
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon smoked paprika
  • 3/4 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the Burrito Bowl:

  • 1 recipe Cilantro Lime Radish Rice or cauliflower rice
  • 1 recipe keto guacamole or 2 avocados, sliced
  • 4 tablespoons Sour cream to garnish
  • 1/2 cup Grated cheese to garnish
  • Chopped cilantro to garnish
  • Squeeze of fresh lime juice to garnish

Instructions
 

For the Chicken:

  • Add all of the ingredients except the chicken to a food processor or blender, and blend for 2-3 minutes, until it is a paste. You can also do this with an immersion blender, but will need to chop the ingredients up a little smaller.
    1 tablespoon olive oil, 1/4 cup lime juice, 1/3 cup orange juice, 1/2 can chipotles in adobo, 1/4 cup fresh cilantro, 3 garlic cloves, 1/2 medium onion, 1 teaspoon cumin, 1 teaspoon ground coriander, 3/4 teaspoon smoked paprika, 3/4 tablespoon dried oregano, 1 teaspoon salt, 1/2 teaspoon ground black pepper
  • Add the pollo adobo marinade and chicken to a ziplock bag or airtight container and refrigerate for at least 30 minutes, preferably overnight.
    2 lbs boneless skinless chicken thighs or boneless skinless chicken breast sliced in half lengthwise
  • Remove the chicken from the marinade and discard the extra marinade.
  • Cook the chicken one of four ways:
    • Stovetop: Heat a medium-large pan on the stove over medium-high heat and cook the chicken for 5 minutes on each side.
    • Air Fryer: Preheat the air fryer to 180°C/356°F. When it’s ready, place the marinated chicken in a single layer in the air fryer basket and air fry for 12-15 minutes.
    • Oven: Preheat the oven to 200°C/400°F. Arrange the marinated chicken in a single layer on a baking sheet lined with parchment paper and bake for 30 minutes.
    • Grill: Preheat a grill to medium-high heat. Once the grill is hot, arrange the chicken thighs on the grill grates and cook for 5 to 7 minutes per side.
  • When the the internal temperature of the chicken reaches 71°C/160°F, remove from the heat and allow the chicken to rest for 5 minutes before slicing.

For the Burrito Bowl:

  • Prepare the cilantro lime radish rice and guacamole if using. You can also just pop pre-packaged cauliflower or broccoli rice in the microwave for 1-2 minutes and slice up 2 avocados if that’s easier.
    1 recipe Cilantro Lime Radish Rice, 1 recipe keto guacamole
  • Arrange the cilantro lime radish rice in the bottom of the bowl, followed by the sliced chicken, guacamole, sour cream, and grated cheese.
    4 tablespoons Sour cream, 1/2 cup Grated cheese
  • Finish off with a sprinkle of fresh cilantro and a squeeze of fresh lime juice if desired and enjoy!
    Chopped cilantro, Squeeze of fresh lime juice

Notes

  • The nutritional information includes a 1/4 of the marinade, as 3/4 (or more) of it is discarded.
  • Marinating time: For the deepest flavor, marinate the chipotle-seasoned chicken overnight. If you’re in a rush, aim for at least 30 minutes to allow the flavors to begin to penetrate the meat.
  • Spice level: Adjust the amount of chipotles in adobo according to your heat preference. Start with less and add more as needed. If you need even more heat, add a little chili powder.
  • Hot or cold: This bowl is best served warm, but it can also be enjoyed cold if you’re packing it for a meal on the go.
  • Boost the veggies: Toss in some grilled bell peppers and onions for a fajita twist that ups the veggie content and adds sweetness and char to these chipotle chicken burrito bowls.
  • Herbs: If cilantro isn’t your thing, try chopping some fresh mint or basil for a different kind of freshness that complements the smoky chipotle flavors.
  • Crunch factor: Add a handful of crushed pork rinds or a sprinkle of toasted pumpkin seeds on top for a satisfying crunch that keeps it keto-friendly.
  • Cheese: Try different types of cheese for topping. Smoked gouda or pepper jack can add a new dimension of flavor compared to the usual cheddar.

Storage and reheating instructions

  • Cool before storing: Make sure that any leftovers are cooled to room temperature before packing them away.
  • Separate components: Store the chicken, rice, and toppings in separate airtight containers in the fridge. This keeps the ingredients fresh. For best quality, eat within 3-4 days.
  • Reheat properly: Reheat the chicken and rice in a microwave, in the air fryer, or on the stove for best results.
  • Freeze the chicken: You can freeze the chicken cooked or raw in the marinade. Place it in an airtight container or ziplock bag and it will keep for up to 3 months. If it’s in a Ziplock bag, freeze it lying flat.

Nutrition

Calories: 560kcalCarbohydrates: 17gProtein: 50gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.04gCholesterol: 237mgSodium: 1146mgPotassium: 1381mgFiber: 8gSugar: 7gVitamin A: 579IUVitamin C: 57mgCalcium: 200mgIron: 3mg
Keyword keto chipotle bowl, lifestyle bowl, low carb
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