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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

  • Preheat a sauté pan over medium heat, add oil, chicken, chilli powder, and enchilada sauce.
  • 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.
  • 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.
  • Heat a large skillet over medium high heat and 1 Tbsp oil.
  • Add the "riced" cauliflower to the hot skillet and sprinkle with sea salt, chili powder, and garlic powder.
  • Let the cauliflower rice sauté in the pan for about 4 minutes stirring occasionally.
  • To assemble the bowls: 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.
  • Serve with fresh lime wedges.