Description
Healthy Chicken Enchilada Bowls with Cauliflower Rice are a flavorful and nutritious meal that substitutes traditional rice with cauliflower for a low-carb option. This delightful dish blends classic enchilada flavors with wholesome ingredients, making it perfect for health-conscious eaters or anyone looking for a delicious weeknight dinner.
Ingredients
Scale
- 2 cups cauliflower rice
- 1 lb shredded chicken (cooked)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 bell pepper, diced
- 1 onion, diced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Avocado slices (optional)
Instructions
- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until softened and fragrant.
- Add the shredded chicken to the skillet, pour in the enchilada sauce, and stir to coat the chicken evenly. Let it simmer for a few minutes.
- Prepare the cauliflower rice by cooking it in a separate pan on medium heat for about 5 minutes, seasoning with salt and pepper.
- Assemble the bowls by scooping cauliflower rice into bowls, topping with the chicken and enchilada mixture, and garnishing with cilantro and avocado slices.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep components separate for best texture; reheat before serving.
- For added flavor, serve with fresh salsa or a side salad.
- Add Greek yogurt or cheese to enhance the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 60mg