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.
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