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Chicken Enchilada Cauliflower Rice Bowl
Serves 4 |
A delicious, low carb alternative to the classic.
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Ingredients:
| For the Chicken: |
| 1 1/2 lb boneless skinless chicken breasts |
| 1 can red enchilada sauce, 10 oz. |
| 1/2 teaspoon garlic powder |
| 2 teaspoons chili powder |
| 1 teaspoon ground cumin |
| For the Cauliflower Rice: |
| 1 head cauliflower, chopped |
| Kosher salt, to taste |
| Ground black pepper, to taste |
| 1 teaspoon chili powder |
| 1/4 teaspoon garlic powder |
| 2 tablespoons lime juice |
| 2 tablespoons chopped cilantro |
Directions:
- Combine the chicken, red enchilada sauce, garlic powder, chili powder, and cumin in a slow cooker. Lock on the lid and set to low. Cook for 6 hours. Shred the chicken. Set aside.
- Place the cauliflower in a food processor. Pulse until the cauliflower is the size of couscous.
- Bring a large skillet to medium-high heat. Grease with cooking spray. Add the cauliflower into the hot skillet and season with salt, pepper, chili powder, and garlic powder.
- Saute for about 6 minutes, stirring occasionally. Add the cilantro and pour the lime juice over top. Cook and stir for 1 minute.
- Divide the cauliflower rice amongst the serving bowls. Top with the shredded chicken. Enjoy!
| Main Ingredient: | Chicken Breast, Cauliflower |
| Cooking Method: | Slow Cooker, Stovetop |
| Course: | Dinner |
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