Chicken Enchilada Cauliflower Bowls (Printable Version)
Tender chicken paired with spiced cauliflower rice for a fresh, satisfying bowl.
# Ingredients Required:
→ Poultry
01 -
900 g skinless chicken breasts
→ Spices & Seasonings
02 -
1 teaspoon chili powder
03 -
1 teaspoon ground cumin
04 -
1 teaspoon smoked paprika
05 -
½ teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
Salt and freshly ground black pepper to taste
→ Oils
08 -
30 ml olive oil, divided
→ Sauces & Condiments
09 -
120 ml enchilada sauce, divided
→ Vegetables
10 -
1 medium cauliflower head, riced (about 600 g) or 1 package pre-riced cauliflower
11 -
120 g diced red onion
12 -
1 medium avocado, sliced
→ Dairy
13 -
100 g shredded cheddar cheese
→ Herbs & Garnishes
14 -
Fresh cilantro leaves
→ Optional Garnishes
15 -
Sour cream or Greek yogurt
16 -
Lime wedges
# Guide to Cooking:
01 -
Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub evenly over both sides of the chicken breasts.
02 -
Heat 15 ml olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6 to 7 minutes per side until cooked through and internal temperature reaches 74°C.
03 -
Remove chicken from skillet and allow to rest for a few minutes. Shred using two forks and transfer to a bowl.
04 -
Add 60 ml enchilada sauce to the shredded chicken and mix until evenly coated. Set aside for assembly.
05 -
If using whole cauliflower, remove leaves and stem, chop florets into chunks, and pulse in a food processor until rice-sized grains form.
06 -
Heat remaining 15 ml olive oil in a skillet over medium heat. Add cauliflower rice, garlic powder, salt, and pepper. Stir and cook for 5 to 7 minutes until tender and slightly golden.
07 -
Layer cauliflower rice in bowls, top with shredded chicken mixture, diced red onion, shredded cheddar, sliced avocado, and fresh cilantro. Serve with optional sour cream or Greek yogurt and lime wedges.
# Extra Suggestions:
01 -
Adjust enchilada sauce quantity to taste. For added heat, include cayenne pepper in the chicken spice mix or select a spicy enchilada sauce. Cauliflower rice may be substituted with conventional rice if preferred.