Description
A bright, lower-carb spin on chicken enchilada bowls featuring seasoned shredded chicken and tangy sauce on a bed of cauliflower rice.
Ingredients
Scale
- 2 large chicken breasts (about 1 lb)
- 1 tablespoon olive oil for cooking
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup enchilada sauce (to toss with shredded chicken)
- 1 medium head cauliflower (or 1 package pre-riced cauliflower)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1 avocado, sliced
- Fresh cilantro for garnish
- Sour cream or plain Greek yogurt, optional for serving
- Lime wedges, optional
Instructions
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix over both sides of the chicken breasts.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook 6–7 minutes per side until cooked through (internal temperature reaches 165°F).
- Remove chicken to a plate and let rest 3–5 minutes before shredding with two forks.
- Toss the shredded chicken in a bowl with 1/2 cup enchilada sauce.
- For whole cauliflower, chop into chunks and pulse in a food processor until it resembles rice grains.
- In a clean skillet, heat 1 tablespoon olive oil over medium heat. Add the riced cauliflower, 1/2 teaspoon garlic powder, salt, and pepper, and cook for 5–7 minutes until slightly golden.
- Assemble bowls by placing a scoop of cauliflower rice at the base, adding a portion of the sauced shredded chicken, and spooning 2 tablespoons of enchilada sauce over the chicken.
- Sprinkle shredded cheese over each bowl and broil for 2–3 minutes until cheese melts.
- Garnish with diced red onion, avocado, cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.
Notes
For quicker preparation, use pre-riced cauliflower. Leftovers are great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg