These chipotle-lime chicken bowls are bursting with smoky, zesty, and creamy elements that come together in the most satisfying way. Grilled red onions and bell peppers, crisp romaine, juicy cherry tomatoes, and a swirl of avocado crema make every bite layered and fresh. It’s a deeply nourishing, keto-friendly meal that’s as beautiful as it is delicious. Pack any leftovers for lunch—the flavors only deepen overnight. Just wait to add the dressing until you’re ready to serve.
Ingredients
Chicken and Vegetables
2 pounds
boneless chicken breasts
pounded
1 large
red bell peppers
cut into thick slices
1 large
red onions
cut into thick slices
¼ cups
lime juice
2 tablespoons
avocado oil
2 teaspoons
smoked paprika
1 teaspoons
ground cumin
½ teaspoons
chipotle chili powder
½ teaspoons
sea salt
Avocado Crema
2 medium
avocados
pitted and peeled
½ cups
sour cream
¼ cups
lime juice
½ cups
cilantro
(packed)
1
jalapeño peppers
3 cloves
garlic
peeled
¾ teaspoons
sea salt
Salad and Dressing
1 heads
romaine lettuce
chopped, rinsed, and dried
1 pints
cherry tomatoes
halved
4 tablespoons
extra virgin olive oil
3 tablespoons
lime juice
1 cloves
garlic
crushed
½ teaspoons
smoked paprika
⅛ teaspoons
chipotle chili powder
2 tablespoons
finely chopped
cilantro
