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Chicken Enchilada Cauliflower Rice Bowl
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Serves 4
A delicious, low carb alternative to the classic.
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Ingredients:
For the Chicken:
1 1/2 lb boneless skinless chicken breasts
1 can red enchilada sauce, 10 oz.
1/2 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon ground cumin
For the Cauliflower Rice:
1 head cauliflower, chopped
Kosher salt, to taste
Ground black pepper, to taste
1 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons lime juice
2 tablespoons chopped cilantro
Directions:
Combine the chicken, red enchilada sauce, garlic powder, chili powder, and cumin in a slow cooker. Lock on the lid and set to low. Cook for 6 hours. Shred the chicken. Set aside.
Place the cauliflower in a food processor. Pulse until the cauliflower is the size of couscous.
Bring a large skillet to medium-high heat. Grease with cooking spray. Add the cauliflower into the hot skillet and season with salt, pepper, chili powder, and garlic powder.
Saute for about 6 minutes, stirring occasionally. Add the cilantro and pour the lime juice over top. Cook and stir for 1 minute.
Divide the cauliflower rice amongst the serving bowls. Top with the shredded chicken. Enjoy!
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Chicken Enchilada Cauliflower Rice Bowl
Serves 4
Ingredients:
For the Chicken:
1 1/2 lb boneless skinless chicken breasts
1 can red enchilada sauce, 10 oz.
1/2 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon ground cumin
For the Cauliflower Rice:
1 head cauliflower, chopped
Kosher salt, to taste
Ground black pepper, to taste
1 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons lime juice
2 tablespoons chopped cilantro
Directions:
Combine the chicken, red enchilada sauce, garlic powder, chili powder, and cumin in a slow cooker. Lock on the lid and set to low. Cook for 6 hours. Shred the chicken. Set aside.
Place the cauliflower in a food processor. Pulse until the cauliflower is the size of couscous.
Bring a large skillet to medium-high heat. Grease with cooking spray. Add the cauliflower into the hot skillet and season with salt, pepper, chili powder, and garlic powder.
Saute for about 6 minutes, stirring occasionally. Add the cilantro and pour the lime juice over top. Cook and stir for 1 minute.
Divide the cauliflower rice amongst the serving bowls. Top with the shredded chicken. Enjoy!
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