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
Scale
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