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Chipotle Chicken Bowl with Avocado Salsa
This Chipotle Chicken Bowl is an easy low carb, high protein meal, that's healthy, gluten free, dairy free & delicious!
Course
Main Course
Cuisine
Mexican
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Marinating Time
1
hour
hour
Total Time
1
hour
hour
35
minutes
minutes
Servings
2
bowls
Calories
550
kcal
Author
Whitney Bond
Ingredients
1
lb
boneless skinless chicken breasts
¼
cup
chipotle vinaigrette
click link for recipe
½
cup
chunky avocado salsa
click link for recipe
1
tablespoon
olive oil
2
large zucchinis
spiralized into app 4 cups zoodles
Instructions
Add the chicken breasts to a large plastic bag with the chipotle vinaigrette, allow to marinate for at least 1 hour, or up to 8 hours.
Before grilling the chicken, prepare the chunky avocado salsa using the recipe link provided above.
Place in the refrigerator until ready to use.
Remove the chicken from the marinade and place on a grill preheated to medium high heat.
Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
Remove from the grill, loosely cover with foil and let rest for 5-10 minutes.
Add the olive oil to a large skillet on the stove over medium high heat.
Add the zucchini noodles and saute for 3-5 minutes.
Divide the zucchini noodles between two bowls.
Slice the chicken and add it to each bowl.
Top the chicken with the chunky avocado salsa.
Notes
Zucchini noodles can be replaced with cooked white rice, cauliflower rice or quinoa, if desired.
The chunky avocado salsa can be replaced with pico de gallo or guacamole, if desired.
Nutrition
Calories:
550
kcal
|
Carbohydrates:
16
g
|
Protein:
53
g
|
Fat:
32
g
|
Saturated Fat:
5
g
|
Cholesterol:
145
mg
|
Sodium:
724
mg
|
Potassium:
1567
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
766
mg
|
Vitamin C:
49
mg
|
Calcium:
53
mg
|
Iron:
3
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!