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29Mar, 17
CleanFoodCrush Chicken Enchilada Cauliflower-Rice Bowls
Clean Food Love

Chicken Enchilada Cauliflower Rice Bowls  Another GREAT prep ahead option for lunches on-the-go!Tomato emojiChicken Enchilada Cauliflower Rice Bowl RecipeMakes 3 servings
Ingredients:

  • 1 medium head of cauliflower (about 4 cups), chopped into florets
  • 1 tsp sea salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 2 Tbsp olive oil, or avocado oil
  • Juice of a lime
  • 2 Tbsp cilantro or parsley leaves, chopped
  • 3 boneless skinless chicken breasts (about 1lb.) 2 tsp chili powder
  • 2 cups organic enchilada sauce
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup organic corn
  • 1/2 cup cherry tomatoes, chopped

Healthy Chicken Enchilada Cauliflower Rice BowlInstructions:

  1. Preheat a sauté pan over medium heat, add oil, chicken, chilli powder, and enchilada sauce.
  2. Cover the pan and cook for about 15 minutes, until the chicken is cooked
    through and tender. Once the chicken is done, shred with two forks and mix it with the sauce in the pan.
  3. For the cauliflower rice: Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized. Or chop by hand with a sharp knife.
  4. Heat a large skillet over medium high heat and 1 Tbsp oil.
  5. Add the “riced” cauliflower to the hot skillet and sprinkle with sea salt, chili powder, and garlic powder.
  6. Let the cauliflower rice sauté in the pan for about 4 minutes stirring occasionally.
    To assemble the bowls:
  7. Scoop some of the cauliflower rice into the bottom of each serving bowl.
    Top with equal amounts of shredded chicken, beans, corn, tomatoes and cilantro.
  8. Serve with fresh lime wedges.
    Enjoy!

Heart emoji❀ Rachel

Clean Chicken Enchilada Cauliflower Rice Bowl MealLoaded to the brim with healthy nutrition for Clean Eating success!! 🙂 Real Clean Food Chicken Enchilada Bowl

Chicken Enchilada Cauliflower-Rice Bowls

Ingredients

  • 1 medium head of cauliflower (about 4 cups), chopped into florets
  • 1 tsp sea salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 2 Tbsp olive oil, or avocado oil
  • Juice of a lime
  • 2 Tbsp cilantro or parsley leaves, chopped
  • 3 boneless skinless chicken breasts (about 1lb.) 2 tsp chili powder
  • 2 cups organic enchilada sauce
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup organic corn
  • 1/2 cup cherry tomatoes, chopped

Instructions

  1. Preheat a sauté pan over medium heat, add oil, chicken, chilli powder, and enchilada sauce.
  2. Cover the pan and cook for about 15 minutes, until the chicken is cooked
  3. through and tender.
  4. Once the chicken is done, shred with two forks and mix it with the sauce in the pan.
  5. For the cauliflower rice: Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized. Or chop by hand with a sharp knife.
  6. Heat a large skillet over medium high heat and 1 Tbsp oil.
  7. Add the "riced" cauliflower to the hot skillet and sprinkle with sea salt, chili powder, and garlic powder.
  8. Let the cauliflower rice sauté in the pan for about 4 minutes stirring occasionally.
  9. To assemble the bowls: Scoop some of the cauliflower rice into the bottom of each serving bowl.
  10. Top with equal amounts of shredded chicken, beans, corn, tomatoes and cilantro.
  11. Serve with fresh lime wedges.
https://cleanfoodcrush.com/chicken-enchilada-cauliflower-rice-bowls/

Clean Food Love

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Rachel Maser Clean Food Crush
Mail us at:
Clean Food Crush LLC
11429 S. District Dr.
Suite #1323
South Jordan, UT 84095

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