Keto Chipotle Chicken Burrito Bowl

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

5 from 2 votes

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.

Prep Time5

Cook Time15

Marinating Time30

Total Time50

Course: Main Course

Cuisine: Mexican

Diet: Diabetic, Gluten Free

Keyword: keto chipotle bowl, lifestyle bowl, low carb

Servings: Servings

Calories: 560kcal

Author: Bethany Galloway

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