Chicken Enchilada Cauliflower Rice Bowl
Chicken Enchilada Cauliflower Rice Bowls
Ingredients:
Cilantro Lime Cauliflower Rice 1 head of cauliflower, chopped in florets 1 tsp chili powder 1/4 tsp garlic powder 1-2 tbsp lime juice (to taste) 2 tbsp cilantro, chopped
Red Chile Enchilada Chicken 6 chicken breast 2 tsp chili powder 1 8oz can Red Enchilada sauce Toppings for Bowl: black beans, corn, tomatoes, black olives cilantro
Directions:
Red Chili Enchilada Chicken:
Add chicken, chili powder, and red enchilada sauce to a crockpot.
Cover with lid and cook on low for 6-8 hours or high for 4-6 hours. (Your choice)
Once the chicken is done, shred it with two forks and toss in the sauce.
Cilantro Lime Cauliflower Rice:
Rinse the cauliflower and pat it dry.
Cut the cauliflower into large florets and place into a food processor. Pulse a couple times until reached desired texture (similar to rice or couscous.
Heat large skillet with about 1 tbsp oil to medium heat. Add cauliflower and chili powder and garlic powder. Let the cauliflower sauté for a couple minutes, stirring occasionally.
Pour in the lime juice and cilantro. Stir and remove from heat.
Assemble: 1. Scoop some cauliflower rice into the bottom of a bowl or your meal prep container. 2. Top the rice with the shredded chicken, black beans, corn, tomatoes, olives, cilantro and any other toppings you may like.
Enjoy!!! :)