Chicken Enchilada Cauliflower Rice Bowls
A lighter, keto-friendly take on traditional enchiladas, these Chicken Enchilada Cauliflower Rice Bowls are packed with bold flavors and topped with creamy avocado, cheese, and fresh lime.
Ingredients
- 2 large Chicken breasts about 1 lb, boneless and skinless
- 2 tablespoons Olive oil divided
- 1½ cups Enchilada sauce ½ cup for chicken, 1 cup for assembly
- 1 medium Cauliflower head or 1 package pre-riced cauliflower
- 1 cup Cheddar cheese freshly shredded
- 1 Avocado ripe but firm
- ½ cup Red onion finely diced
- Salt and pepper to taste
- Garlic powder to taste
- Lime wedges for garnish
Instructions
- Prepare the Chicken:
- Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture generously over the chicken breasts.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until caramelized and the internal temperature reaches 165°F.
- Let the chicken rest, then shred it using two forks. Toss the shredded chicken with ½ cup of enchilada sauce.
- Make the Cauliflower Rice:
- If using a whole cauliflower, pulse florets in a food processor until they resemble rice grains. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the cauliflower rice, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender but still has a slight bite and is lightly golden.
- Assemble the Bowls:
- Divide the cauliflower rice evenly into four bowls. Top each with the saucy shredded chicken and drizzle with the remaining enchilada sauce.
- Sprinkle each bowl with shredded cheddar cheese and place under the broiler for 2-3 minutes, or until the cheese is bubbly and slightly browned.
- Garnish with diced red onion, sliced avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges on the side.
Notes
Pro Tip: Use pre-riced cauliflower for a quicker prep time. Variations: Swap the chicken for black beans or roasted veggies for a vegetarian version. Add diced jalapeños or hot sauce for extra spice. Meal Prep: Store components separately in airtight containers for up to 3 days. Reheat the chicken and cauliflower rice in the microwave, then add fresh toppings. Freezer-Friendly: Freeze the chicken and cauliflower rice separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
