Description
Healthy Chicken Enchilada Bowls with Cauliflower Rice are a nutritious and flavorful option for a hearty meal. Featuring seasoned chicken, fresh vegetables, and cauliflower rice, this dish is perfect for meal prep or family dinners, catering to low-carb diets while keeping taste in focus.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups cauliflower rice
- 1 cup bell peppers, diced
- 1 cup corn, fresh or canned
- 1 cup black beans, drained and rinsed
- 1 cup enchilada sauce (homemade or store-bought)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Olive oil, for sautéing
- Salt and pepper, to taste
Instructions
- Sauté diced chicken in a large skillet with olive oil until lightly browned, then add bell peppers and cook until tender. Season with salt and pepper.
- Prepare cauliflower rice by pulsing cauliflower florets in a food processor or using pre-packaged cauliflower rice, then sauté in a skillet with olive oil for about 5 minutes. Season with salt and pepper.
- In a bowl, layer cauliflower rice as the base, followed by sautéed chicken, corn, black beans, enchilada sauce, and shredded cheese. Allow cheese to melt slightly.
- Top with sliced avocado and fresh cilantro before serving warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze unassembled bowls before adding cheese and toppings. Thaw then bake before serving.
- Customize the bowls with different vegetables, sauces, or toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 70mg