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Carb Smart Chipotle Chicken Bowls

Carb Smart Chipotle Chicken Bowls

with DIY Salsa and Cilantro-Lime Cauliflower 'Rice'

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Taqueria flavours, in a low carb bowl! Cilantro and lime work double-duty in this recipe to brighten cauliflower rice and add zip to a quick chicken marinade.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Quick PrepCarb SmartSpicy
Allergens:EggMilkMustardSoy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Chicken Thighs

285 g

Cauliflower, florets

7 g

Cilantro

1 unit

Lime

160 g

Roma Tomato

2 tbsp

Chipotle Sauce

(ContainsEgg, Milk, Mustard, Soy)

160 g

Sweet Bell Pepper

1 tbsp

Mexican Seasoning

2 unit

Garlic, cloves

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories430 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate28 g
Sugar13 g
Dietary Fiber7 g
Protein33 g
Cholesterol135 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Zester
Measuring Spoons
Paper Towel
Medium Bowl
Baking Sheet
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Peel, then mince or grate garlic. Very finely chop cauliflower. (TIP: To save on prep, pulse cauliflower in a food processor until it resembles grains of rice.) Add tomatoes, lime juice and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine.

2

Add half the cilantro, half the lime zest, Mexican Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt, then stir to combine. (NOTE: This is your marinade.) Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken to the bowl with marinade, then toss to coat.

3

Add marinated chicken to a foil-lined baking sheet and arrange in a single layer. Broil in the top of the oven until charred in spots and cooked through, 7-9 min.** When chicken is done, drizzle with chipotle sauce, then toss to coat.

4

While chicken broils, heat a large non-stick pan over medium-high heat. When hot, add peppers to the dry pan. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp and charred in spots, 3-4 min. Transfer peppers to a plate.

5

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then cauliflower. Season with salt and pepper. Cook, stirring often, until tender, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat, then stir in remaining cilantro and remaining lime zest.

6

Add peppers to the large bowl with tomatoes, then stir to combine. Divide cauliflower 'rice', chicken and salsa between bowls. Squeeze over a lime wedge, if desired.