If you’re looking for a nutritious yet flavorful meal, this Healthy Chicken Enchilada Bowl with Cauliflower Rice is just what you need! It combines lean protein, hearty vegetables, and bold flavors for a satisfying dish. Whether you’re trying to eat healthier or simply enjoy a delicious Tex-Mex-inspired meal, this recipe will become a go-to favorite.
Why You’ll Love This Chicken Enchilada Bowl Recipe
Low-Carb: The cauliflower rice provides a light and nutritious base, making this dish a great choice for those following low-carb or keto diets.
High-Protein: Packed with chicken, this meal offers a substantial amount of protein to keep you feeling full and satisfied.
Flavorful: With rich enchilada sauce and a blend of spices, every bite is bursting with savory goodness.
Customizable: You can adjust the toppings and spice levels based on your preferences, making it perfect for any occasion.
Ingredients : Chicken Enchilada Bowl
For the Chicken Enchilada Bowl:
2 large chicken breasts (boneless, skinless)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
1 cup homemade or store-bought enchilada sauce (make sure it’s low-sugar for a healthier version)
1 cup shredded cheese (optional, can use a lighter option)
1/2 cup diced tomatoes (for topping)
1/4 cup sliced green onions
Fresh cilantro for garnish
For the Cauliflower Rice:
1 medium cauliflower, grated or riced (you can also buy pre-riced cauliflower)
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper, to taste
Juice of 1/2 lime
1/4 cup chopped cilantro (optional)
Instructions
1. Prepare the Chicken:
Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until fully cooked and juices run clear.
Remove the chicken from the skillet and let it rest for a few minutes. Once rested, shred the chicken using two forks.
2. Make the Cauliflower Rice:
While the chicken is cooking, prepare the cauliflower rice. If using fresh cauliflower, chop it into florets and pulse it in a food processor until it resembles rice.
Heat olive oil in a separate skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until tender. Season with salt, pepper, and lime juice. Stir in chopped cilantro for added flavor.
3. Assemble the Bowls:
Start by placing a generous portion of cauliflower rice in the bottom of each bowl.
Layer on the shredded chicken, then pour a small amount of enchilada sauce over the chicken.
Sprinkle with shredded cheese, diced tomatoes, and sliced green onions.
Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.
4. Serve and Enjoy!
These bowls are great on their own, but if you’d like, you can add extra toppings such as sliced avocado, sour cream, or even a handful of greens for added crunch.
Nutrition Information (Per Serving):
Calories: 380
Protein: 36g
Carbohydrates: 20g
Fiber: 7g
Fat: 15g
Sugar: 7g
Check out: Best High Protein Chicken Parmesan Pasta Recipe
Tips for Success
Chicken Substitute: If you prefer, you can use ground turkey or lean ground beef as a substitute for chicken.
Make Ahead: You can make the cauliflower rice and chicken ahead of time and store them in the fridge for up to 3 days. This makes it easy to assemble the bowls quickly during the week.
Spicy Option: If you like your food on the spicier side, add a chopped jalapeño or use a spicier enchilada sauce.
Vegan Option: For a plant-based version, you can use beans or tofu in place of the chicken.
FAQs: Chicken Enchilada Bowl
1. Can I make this recipe without cauliflower rice? Yes, you can use regular rice or quinoa as a substitute. Just keep in mind that using cauliflower rice keeps this dish lower in carbs and calories.
2. How do I store leftovers? Store any leftover chicken enchilada bowls in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a skillet on the stove until warmed through.
3. Can I freeze this dish? Yes, you can freeze the chicken and cauliflower rice separately for up to 2 months. When ready to eat, defrost and reheat before assembling the bowls.
4. What other toppings can I add? You can get creative with your toppings! Some great options include sliced avocado, a dollop of sour cream, salsa, or even pickled red onions for a tangy twist.
5. Can I make this dish spicier? Definitely! If you love heat, consider adding jalapeños, chili flakes, or hot sauce to the dish. You can also swap in a spicy enchilada sauce for extra flavor.
Why Cauliflower Rice?
Cauliflower rice has become a popular substitute for traditional rice due to its low-carb and nutrient-rich profile. It’s a fantastic choice for anyone looking to reduce their carbohydrate intake or increase their vegetable servings. Cauliflower is also an excellent source of fiber, vitamin C, and antioxidants, making it a healthier option than white rice.
Health Benefits of This Dish
Protein-Packed: Chicken is a great source of lean protein, which is essential for muscle growth, repair, and overall health.
Low-Carb: By using cauliflower rice, this dish is low in carbs while still providing you with a filling and satisfying meal.
Rich in Fiber: Cauliflower rice and the addition of fresh veggies provide a good amount of fiber, which aids digestion and helps maintain a healthy gut.
Full of Vitamins: The cilantro, tomatoes, and lime juice add essential vitamins and minerals, such as vitamin C and antioxidants, to your meal.
Conclusion: Chicken Enchilada Bowl
This Healthy Chicken Enchilada Bowl with Cauliflower Rice is a perfect option for anyone looking to enjoy a flavorful and nutritious meal. It’s easy to make, customizable, and ideal for meal prep. With its combination of lean chicken, cauliflower rice, and bold enchilada sauce, it’s a dish that satisfies your taste buds and keeps you on track with your health goals. Give it a try, and don’t forget to top it with your favorite garnishes for an extra touch of flavor!
Read more: Coconut Chicken Rice Bowl Recipe
Print
Healthy Chicken Enchilada Bowl with Cauliflower Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Chicken Enchilada Bowls with Cauliflower Rice are a healthy, low-carb version of your favorite Mexican dish! Featuring seasoned chicken, a flavorful enchilada sauce, and cauliflower rice as the base, this dish is full of vibrant, bold flavors with a fraction of the carbs. It’s the perfect combination of protein, veggies, and a little spice for a satisfying meal.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup enchilada sauce (store-bought or homemade)
For the Cauliflower Rice:
- 1 medium head of cauliflower, riced (or 4 cups store-bought cauliflower rice)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
For the Bowls:
- 1 cup black beans, drained and rinsed (optional)
- 1 cup corn kernels (frozen or fresh)
- ½ cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 2 tablespoons sour cream (or Greek yogurt)
- Fresh cilantro, for garnish
- Sliced avocado or guacamole, for topping (optional)
Instructions
1. Cook the Chicken:
- Preheat the oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.
- Place the seasoned chicken breasts on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Once cooked, shred the chicken using two forks and mix with enchilada sauce. Set aside.
2. Make the Cauliflower Rice:
- While the chicken bakes, heat olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the riced cauliflower to the pan, season with salt and pepper, and cook for 5-7 minutes until tender.
- Remove from heat and stir in lime juice and chopped cilantro.
3. Assemble the Bowls:
- Divide the cauliflower rice between four bowls.
- Top with the shredded chicken coated in enchilada sauce, black beans, corn, and a sprinkle of shredded cheese.
- Add a dollop of sour cream (or Greek yogurt) on top.
4. Garnish & Serve:
- Garnish with fresh cilantro and sliced avocado or guacamole.
- Serve immediately and enjoy!
Notes
- For extra flavor, top with salsa or pickled jalapeños.
- To make this dish even lighter, you can swap the sour cream with a dollop of Greek yogurt.
- This recipe is perfect for meal prep—store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Mexican-Inspired, Healthy, Low-Carb
Nutrition
- Serving Size: 4 servings
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 34g
Keywords: Chicken Enchilada Bowls, Low-Carb Enchiladas, Cauliflower Rice Bowls, Healthy Mexican Bowl, Enchilada Chicken Recipe