21- Enchilada Bowls
Print recipe| Serving Size 1 bowl (makes 4) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 387 kcal | ||
| Protein | 32g | ||
| Total Carbohydrate | 11g | ||
| Total Fat | 25g | ||
| Fibre | 6g | ||
Ingredients
- 4 Medium chicken breasts
- 2 tablespoons grass fed butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 3 cups riced cauliflower
- 1 cup enchilada sauce
- 1 tablespoon apple cider vinegar
- 1 cup cheddar cheese
- 2 cups romaine lettuce
- 4 tablespoons sour cream
Optional
- 1/2 cup sliced olives
- cilantro
- tomatoes
- avocado
Directions
| Step 1 | |
| Heat a large cast iron skillet or pan under medium heat. Add 1 tablespoon of butter to pan. Season chicken with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan 3-4 minutes per side until golden brown and cooked through. Remove from heat and let rest. | |
| Step 2 | |
| Add remaining tablespoon of butter and riced cauliflower to pan. Sauté under low heat until tender. | |
| Step 3 | |
| Slice chicken and return to pan. Toss with enchilada sauce for 2-3 minutes. Remove from heat. | |
| Step 4 | |
| Assemble by adding riced cauliflower, lettuce, and chicken to serving bowls. Top with sour cream, cheddar cheese, and desired toppings (avocado, cilantro, tomato, olive, jalapeño, etc.) | |