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Paleo Chicken Burrito Bowl with a Chipotle Crema Sauce

Jump to Recipe·Print Recipe
shredded chicken and cauliflower rice and peppers in a bowl topped with chipotle sauce

Whats in the bowl?

  • Shredded Chicken
  • Cilantro Lime Cauliflower Rice
  • Sautéed Mixed Peppers
  • Chipotle Crema
  • Toppings of your choice

Let’s get to cooking and build this beauty!

Print
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shredded chicken and cauliflower rice and peppers in a bowl topped with chipotle sauce

Paleo Chicken Burrito Bowl with a Chipotle Crema Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Dave Cohen
  • Prep Time: 30
  • Cook Time: 1 HR
  • Total Time: 0 hours
  • Yield: 4 servings 1x
  • Category: Dinner
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Description

Layers of Shredded Chicken, Cilantro Lime Cauliflower Rice, Peppers, and a delicious Chipotle Crema to bring it all together!  Ditch the takeout and make this beauty!


Ingredients

Scale

Dish Ingredients:

  • 2 lb chicken breast
  • 16 oz jar of salsa
  • 2 cups chicken bone broth or chicken broth
  • 1 yellow onion, thinly sliced
  • 1 yellow, red, and green pepper, thinly sliced
  • Salt
  • Pepper

Cilantro Lime Cauliflower Rice:

  • 1 whole cauliflower
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • juice of 1/2 lime
  • 1/4 cup cilantro, chopped
  • Cumin
  • Garlic Powder

Chipotle Crema:

  • 1/2 cup unsweetened coconut yogurt, I used Culina (or sub sour cream to make this Paleoish)
  • 1/3 cup mayo
  • juice of 1/2 lime
  • 2 chipotle peppers in adobo
  • 2 garlic cloves, minced
  • salt
  • pepper

Instructions

Dish Steps:

  1. Season both sides of the chicken breasts with salt and pepper. Using a 4 quart dutch oven or large pot, add 1 tbsp of avocado oil on medium-high heat. Sear chicken on each side for 2 minutes then add in the salsa and broth. Mix up and bring to a simmer. Once simmering, cover and set heat to low and cook for one hour.
  2. Remove the chicken breasts and add to a plate. Shred the chicken with two forks then return back to pot and mix it in the sauce.  Keep heat on low and simmer 20-30 minutes, stirring often. 
  3. Grab a 12 inch pan and heat on medium-high.  Once hot, add in 2 tbsp of avocado oil and sear peppers and onion for a few minutes. Season with garlic powder, salt and pepper.
  4. Lower heat to medium and cook for 20 minutes, tossing often. Add in 1 tbsp of butter and stir for a few minutes.

Cilantro Lime Cauliflower Rice Steps:

  1. Preheat oven to 425 degrees. Cut cauliflower into florets and use a cuisinart to pulse until you reach a rice consistency. Add rice to a large sheet tray with parchment paper or tinfoil and spread evenly. 
  2. Drizzle with olive oil and season with salt. Bake for 10 minutes. Melt butter in a saucepan over medium heat.  Add in the minced garlic and stir. Immediately add rice and season with garlic powder, cumin, salt, and pepper.  Mix together then add the cilantro and lime juice.

Chipotle Crema Steps:

  1. Add everything to a small blender and blend together until smooth.

Notes

Solid topping ideas:

  • Avocado
  • Black Olives
  • Crushed up tortilla chips
  • Cheese if you wanted to ISH it up

Did you make this recipe?

Tag @mypaleoishlife on Instagram and hashtag it #mypaleoishlife

Share this!

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Categories: Paleo, Chicken

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About Dave Cohen

I'm so excited you're here! This site is designed to inspire you with awesome content that will help you on your Paleoish journey.

About Me · About Paleoish

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Reader Interactions

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Lynn Pollack says

    August 22, 2020 at 10:27 am

    This recipe is spot on. So easy and delicious; definitely better than chipotle and filling!

    Reply
    • Avatar photoDave Cohen says

      August 23, 2020 at 11:09 am

      Hey Lynn! It’s definitely an honor hearing you think this is better than chipotle! Happy you enjoyed it!

      Reply
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Jun 11

Open post by mypaleoishlife with ID 18049423112133699
CAKE BATTER PROTEIN BALLS
 
This recipe is incredibly delightful—and a perfect candidate for making with your kids on a rainy day. Thanks to @purist_nutrition for the Whey Protein Isolate powder. This stuff only has four ingredients, including grass-fed dairy, so I know it’ll make for a high-quality recipe.

RECIPE BELOW

* ½ cup Purist vanilla protein powder
* ½ cup cashew butter, softened
* ½ cup crunchy peanut butter, softened
* ¾ cup powdered sugar (or 2/3 cup powdered monk fruit for sugar-free)
* ¼ cup dark chocolate chips
* ¼ cup unsweetened almond milk
* ½ tsp vanilla extract
* ⅛ tsp almond extract
* ⅛ tsp sea salt
* Sprinkles, for coating
* Neutral oil (like avocado oil), for rolling

Instructions:
1. Mix the Base:
In a large mixing bowl, combine all ingredients except sprinkles and oil. Mix until well combined and smooth.
2. Chill:
Place the bowl in the refrigerator for 30 minutes to allow the mixture to firm up.
3. Shape the Balls:
Remove from the fridge. Line a baking sheet with parchment paper. Lightly coat your hands with avocado or other neutral oil. Using a meatball scooper or your hands, scoop golf ball–sized portions and roll into balls. You should get about 8 balls.
4. Set Again:
Place the shaped balls back in the fridge for another 30 minutes to cool.
5. Add the Sprinkles:
Fill a small bowl with sprinkles. One by one, roll the balls in the sprinkles, gently pressing them in as you go. Finish by reshaping the balls as needed.
Store & Enjoy:
Keep the balls stored in the fridge in an airtight container. Enjoy cold!

#paleoish #proteinballs #sweettreat #fatballs #nobakedessert #highproteinsnack #cakeballs #proteinsnacks #proteindessert #sweettooth
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I discovered this gem from an @bambambaklava YouTube Episode and had to give this a try. This is a remake of the famous lasagna from @marksoffmadison 

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Tag someone you’d eat this with 👇

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BOLOGNESE SAUCE

INGREDIENTS

* 1 lb ground beef (80/20)
* 1 lb ground veal
* 1 lb ground pork (80/20)
* 2 large celery stalks, finely chopped (about ½ cup)
* 2 medium carrots, peeled and finely chopped (about ⅔ cup)
* ½ large sweet onion, finely chopped (about 1 cup)
* 4 garlic cloves, minced
* 1 tbsp Calabrian chili, chopped (or a pinch of red pepper flakes – optional for heat)
* 2 tbsp butter
* 2 tbsp olive oil
* 1 cup whole milk
* 1 cup dry white wine
* 3 tbsp tomato paste
* 28 oz can crushed San Marzano tomatoes
* 17 oz tomato sauce
* 3 tsp salt, divided (plus more to taste)
* ½ tsp black pepper
* 1 tsp sugar

STEPS

1. Prep your veggies
Finely dice the carrots, celery, and onion. You want a small, uniform dice for a smooth texture in the finished sauce.
2. Sauté the soffritto
In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 1 minute, then stir in 2 tbsp butter and continue cooking until vegetables are soft, about 4–5 minutes.
3. Brown the meat
Add in the ground beef, veal, and pork, and 3 tsp salt. Break up the meat with a wooden spoon into chunks, then continue to crumble as it cooks, about 2–3 minutes.
4. Add milk and simmer
Pour in 1 cup of whole milk and reduce heat to medium-low. Let simmer until most of the milk has reduced and the meat is fully broken down, about 15–20 minutes.
5. Add white wine
Stir in 1 cup of white wine and continue simmering on medium-low until reduced, about 20–30 minutes.
6. Build flavor
Add the Calabrian chili, minced garlic, and 3 tbsp tomato paste. Cook for 2–4 minutes, stirring frequently to deepen the flavor.
7. Add tomatoes & seasonings
Pour in the crushed San Marzano tomatoes, tomato sauce, ½ tsp black pepper, 1 tsp sugar, and 1 tsp additional salt. Stir well to combine.
8. Final simmer
Simmer gently on low heat for 20–30 minutes, uncovered, to let the flavors meld and the sauce thicken. Taste and adjust salt or chili heat as needed.
9. Serve or store
Let cool slightly if using in lasagna, or serve hot over pasta like tagliatelle or rigatoni. This sauce also freezes beautifully!

#paleoish #bolognese #bolognesesauce #meatsauce
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[Save & Share]

INGREDIENTS:
 
* 8 oz almond milk 
* 2 tbsp peanut butter 
* 1 scoop protein powder 
* 1 tbsp hemp seeds 
* 1 tbsp cacao powder 
* double shot espresso 
* 2 chopped dates 
* 4–5 ice cubes	
* 5 frozen banana slices 
* 1/4 tsp vanilla extract	
* sprinkle of sea salt
* sprinkle of cinnamon

1. Add all ingredients into a high-powered blender.
2. Blend until smooth and creamy, ensuring everything is well combined.

NOTES:

* Peanut Butter: I use Kirkland’s Peanut Butter, which is a sugar-free option.
* Paleo Option: Swap peanut butter for almond butter for a full paleo recipe.
* Sweetness: For a sweeter shake, add 1 tbsp of maple syrup to taste.
* Frozen Banana: Peel and slice the banana into pieces, then place on a plate and cover with plastic wrap. Freeze overnight. I love adding a few frozen pieces to my shakes for a creamy, thick texture and that perfect chill!

Printable Recipe at PALEOISH.COM

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Full recipe is up on paleoish.com—but here’s what you need:

Ingredients:
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	•	1/2 cup almond milk
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	•	1 1/2 tsp maple syrup
	•	1/4 tsp vanilla extract

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