Healthy Chicken Enchilada Bowls
A colorful, delicious, and healthy dish featuring seasoned chicken and vibrant ingredients served over cauliflower rice.
Ingredients
Main Protein
- 2 cups shredded chicken Cooked or rotisserie chicken for convenience.
Starch/Pasta
- 4 cups riced cauliflower Fresh, frozen, or store-bought.
Seasoning/Spice Blend
- 1 teaspoon cumin Provide a warm kick.
- 1 teaspoon chili powder Adjust to taste.
Liquids/Dairy
- 1 cup enchilada sauce Store-bought or homemade.
Aromatics & Vegetables
- 1 cup diced onions For flavor and sweetness.
- 1 cup diced bell peppers Adds crunch and color.
- 1 can black beans Rinsed and drained.
- 1 cup corn Fresh or frozen.
Optional Finishing Ingredients
- 1 cup shredded cheese For creaminess.
- 1 cup fresh cilantro Adds freshness.
Others
- 2 tablespoons olive oil For cooking.
Instructions
Preparation
- Start by heating olive oil in a large skillet over medium heat.
- Add diced onions and bell peppers, and sauté for about 5 minutes until they become soft.
- Stir in the shredded chicken, ensuring it's evenly coated and heated through for another 3-5 minutes.
- Sprinkle in cumin and chili powder, and stir well to combine.
- Add black beans and corn, stirring everything together and cook for about 3 minutes.
Cooking
- Pour the enchilada sauce over the chicken mixture, allowing it to simmer for 5-7 minutes.
- While the chicken is simmering, heat another skillet with a splash of olive oil and add the riced cauliflower.
- Cook the riced cauliflower for about 5 minutes until just tender but not mushy.
Assembly
- Layer the cauliflower rice in bowls, then spoon the chicken mixture on top.
- Finish off with cheese and cilantro. Optional: allow the cheese to melt slightly.
Notes
Customization is encouraged – consider adding other veggies or toppings per your preference.