Slow cooked, shredded, red chile chicken is piled on top of cilantro lime cauliflower rice and served with delicious Mexican toppings for an easy and healthy dinner!
Happy Wednesday friends! I hope you’ve been having a great week and are already starting to think about the weekend and making plans for all sorts of fun activities! I think I am finally recovered from my whirlwind, super fun, weekend in Portland, Oregon. If you follow me on Instagram I bombarded your feed with photos of the gorgeous city and all sorts of amazing food that I had the pleasure of stuffing myself with. I’ll fill you in soon with all the details about my amazing experience at the conference, but until then feast your eyes on all the fantastic eats on Instagram!
Now that I’m back home it’s time to lay off on all the delicious indulgences and get back to a normal eating routine. Just because I’m getting back to my healthier eating habits doesn’t mean my food has to be boring and lacking flavor. In fact, it’s actually just the opposite. When I want to eat healthy I fill my plate with as much color and flavor as I can, and that is exactly what these Chicken Enchilada Cauliflower Rice Bowls are filled with!
If you’ve never made cauliflower rice you need to give it a try. I’m embarrassed that it has taken me this long to share a recipe for it because I actually make it every single week! Cauliflower rice is a great alternative to regular rice or couscous and a sneaky way to get more veggies in your diet. This version is my take on cilantro lime rice. It’s seasoned simply with salt, garlic powder, chili powder, lime juice, and cilantro. The “rice” is so addicting that it usually only lasts a couple days in our house.
The chicken part of the enchilada bowls is made in the slow cooker and it couldn’t be any easier to make! Just stick 4 chicken breasts, a couple teaspoons of chili powder, and an 8 ounce package or can of red enchilada sauce in a slow cooker, then let it do it’s thing until the chicken is cooked and tender. Shred the chicken with a couple forks and that’s all there is to it! To assemble the bowls I piled some of the chicken on top of the cauliflower rice, then added delicious toppings like black beans, grilled corn, tomatoes, and cilantro. The bowls are packed with fantastic healthy flavors and they are very filling! After a weekend of indulgence, these chicken enchilada cauliflower rice bowls are just what I need to get back on track!
Yields 4 servings
20 minPrep Time
5 hrCook Time
5 hr, 20 Total Time
Save Recipe
Ingredients
- 1 medium head of cauliflower (about 4 cups), chopped into florets
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Juice of a lime
- 2 tablespoons cilantro, chopped
- 4 boneless skinless chicken breasts
- 2 teaspoons chili powder
- 8 ounce package or can red enchilada sauce
- Black beans, grilled corn, tomatoes, black olives, cilantro
Instructions
- Add the chicken, chili powder, and red enchilada sauce to a slow cooker.
- Cover with the lid and set to low, cooking until the chicken is cooked through and tender (about 4-6 hours depending on your slow cooker).
- Once the chicken is done, shred with two forks and toss in the sauce.
- Rinse the cauliflower and pat it dry.
- Using a large knife, cut the cauliflower in half and cut out the core.
- Cut the cauliflower into large florets then place them in the bowl of a food processor.
- Pulse the cauliflower about 15 times until it is about the size of rice or couscous.
- If you don't have a food processor grate the florets on the large holes of a box grater.
- Heat a large skillet over medium high heat and spray it generously with cooking spray.
- Pour the cauliflower into the hot skillet and add in the salt, chili powder, and garlic powder.
- Let the cauliflower rice saute in the pan for about 4 minutes stirring it occasionally.
- Squeeze in the lime juice and stir in the chopped cilantro cooking for another minute.
- Scoop some of the cauliflower rice into the bottom of a bowl.
- Top the rice with the shredded chicken, black beans, grilled corn, tomatoes, olives, cilantro, and any other toppings you like.
Notes
To make this dish gluten free be sure to check that the enchilada sauce you are using is gluten free.
Any of the extra shredded chicken can be stored in a freezer safe container and frozen for a later use.
More Mexican Chicken Inspired Meals:
Comments