Description
This recipe brings the warmth of a classic enchilada right into a wholesome bowl—perfect for when you’re craving comfort but want to keep things light. Inspired by family dinners and the bold, savory flavors of Mexican cuisine, these bowls are full of spice, texture, and fresh toppings. Each bite is a balance of hearty chicken, creamy avocado, and melty cheese—all without the carbs of traditional rice.
Ingredients
For the Chicken:
2 large chicken breasts (about 1 lb)
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt & pepper, to taste
½ cup enchilada sauce
For the Cauliflower Rice:
1 head cauliflower (or 1 pre-riced package)
1 tbsp olive oil
½ tsp garlic powder
Salt & pepper, to taste
For the Bowls:
1 cup enchilada sauce
1 cup shredded cheddar cheese
½ cup diced red onion
1 avocado, sliced
Fresh cilantro, for garnish
Sour cream or Greek yogurt (optional)
Lime wedges (optional)
Instructions
Cook the Chicken: Toss chicken with oil and all seasonings. Grill or sauté until cooked through (6–7 mins per side). Slice and toss with ½ cup enchilada sauce.
Make Cauliflower Rice: Pulse cauliflower into rice-size bits or use pre-riced. Sauté with olive oil, garlic powder, salt, and pepper until tender (5–7 minutes).
Assemble the Bowls: Start with a layer of cauliflower rice. Top with sliced chicken, enchilada sauce, cheese, red onion, and avocado slices.
Garnish: Add cilantro, a dollop of sour cream or yogurt (if using), and a squeeze of lime. Serve warm.
Notes
A zesty, low-carb twist on a Mexican favorite—bold flavors, fresh toppings, and all the cozy without the guilt!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 380 per serving
- Sugar: 4g per serving
- Fat: 22g per serving
- Carbohydrates: 10g per serving
- Fiber: 6g per serving
- Protein: 33g per serving