Whole30 Copycat Chipotle Salad Bowl

This Whole30 Copycat Chipotle Salad Bowl is a delicious, grain-free, dairy-free version of the beloved burrito bowl. Perfect for clean eating, this meal is packed with seasoned chicken, cauliflower rice, crisp romaine, fresh cilantro, and a creamy guacamole—all without any additives, grains, or legumes. Whether you're following Whole30, paleo, or simply want a healthier take on your favorite fast-casual meal, this bowl delivers on flavor, freshness, and satisfaction. Each element can be prepped in advance, making it a great meal prep option for lunch or dinner.

Ingredients

Cilantro-Lime Cauliflower Rice

• 3 cups cauliflower, riced

• 1 tablespoon avocado oil

• 2 tablespoons chicken or vegetable broth

• 2 bay leaves

• 1 teaspoon sea salt

• Juice of ½ lime

• ¼ cup fresh cilantro, chopped
  
  

Chicken

• 1 pound chicken breast, cubed

• 2 tablespoons avocado oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin (optional for Whole30, avoid if AIP)

• ½ teaspoon sea salt

• ½ teaspoon black pepper (omit for AIP)
  
  

Toppings

• 1 cup shredded romaine lettuce

• ⅓ cup red onion, finely diced

• 2 tablespoons fresh cilantro, chopped
  
  

Simple Guacamole

• 1 large ripe avocado

• ¼ cup red onion, finely diced

• 2 tablespoons fresh cilantro, chopped

• ¼ teaspoon sea salt

• ¼ teaspoon garlic powder

• Juice of ½ lime
  
  

Instructions

1. Prepare the Cauliflower Rice

1. Heat avocado oil in a large skillet over medium heat.

2. Add riced cauliflower and sauté for 1 to 2 minutes.

3. Stir in broth, bay leaves, and salt. Cover the skillet and let steam for 3 to 4 minutes.

4. Remove the lid and bay leaves. Continue cooking uncovered for another 3 to 4 minutes, stirring occasionally until tender.

5. Stir in the lime juice and chopped cilantro. Set aside.

2. Cook the Chicken

1. In a bowl, toss cubed chicken with garlic powder, onion powder, oregano, cumin (if using), salt, and black pepper.

2. Heat avocado oil in a separate skillet over medium heat.

3. Add the seasoned chicken and cook for 8 to 10 minutes or until fully cooked and browned, stirring occasionally to ensure even cooking.

3. Make the Guacamole

1. In a medium bowl, mash the avocado.

2. Mix in diced red onion, chopped cilantro, sea salt, garlic powder, and lime juice.

3. Adjust seasoning to taste.

4. Assemble the Bowls

1. Divide the cauliflower rice between two bowls.

2. Top each bowl with half of the cooked chicken.

3. Add shredded romaine, diced red onion, chopped cilantro, and a generous spoonful of guacamole.

4. Serve immediately or store the components separately to assemble later for meal prep.

🍽 Servings & Nutritional Information

Yield: 2 salad bowls
Calories per bowl: Approximately 664 kcal
Macronutrients per bowl (approximate):

• Carbohydrates: 26 g

• Protein: 57 g

• Fat: 38 g

• Fiber: 10 g
  
  

Note: Nutritional values are estimates and may vary based on exact ingredients and quantities used.

Enjoy this clean, flavorful, and satisfying Whole30 Chipotle-style bowl as a nourishing lunch or dinner that keeps you energized and on track with your health goals! Let me know if you'd like a printable version or a variation using steak, tofu, or shrimp!