Name: Mexican Chipotle-Lime Chicken Bowls (Low Carb, High Protein)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts (about 4 pieces); 1/4 cup fresh lime juice (about 2 limes); 2 tbsp olive oil; 2 tsp chipotle chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 2 medium bell peppers (any color), sliced; 1 small red onion, sliced; 8 oz cauliflower rice (about 4 cups); 1/2 cup fresh cilantro, chopped

Mexican Chipotle-Lime Chicken Bowls (Low Carb, High Protein)

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These Mexican Chipotle-Lime Chicken Bowls are a vibrant, protein-packed dinner perfect for anyone craving bold flavors and nourishing ingredients, without the carbs. Juicy marinated chicken gets a kick from chipotle and lime, while sautéed bell peppers and onions add sweetness and color. Swapping traditional rice for cauliflower rice keeps this dish light and low-carb, but still hearty and satisfying. The quick marinade ensures the chicken stays tender and flavorful, thanks to a nod from culinary science—giving even beginner cooks reliable, delicious results every time. This meal is ideal for meal prep, weeknight dinners, or impressing friends with minimal effort.

Ingredients

Instructions

In a large bowl, whisk together lime juice, olive oil, chipotle chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper to make a marinade.
Add chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 15 minutes (or up to 30 minutes for more flavor).
While the chicken marinates, slice the bell peppers and red onion. Set aside.
Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side, until browned and cooked through (internal temp 165°F). Remove from pan and let rest 3-4 minutes before slicing.
In the same skillet, add sliced bell peppers and red onion. Sauté for 5-7 minutes until tender and slightly charred. Remove veggies from pan.
Add cauliflower rice to the skillet and cook for 3-4 minutes, stirring occasionally, until heated through and lightly golden. Season with a pinch of salt if desired.
To serve, divide cauliflower rice among four bowls. Top with sliced chicken, sautéed peppers and onions, and a generous sprinkle of fresh cilantro.