Categories: Healthy

Ingredients

• Cilantro Lime Cauliflower Rice
• 1 medium head of cauliflower (about 4 cups), chopped into florets
• 1 1/2 teaspoons kosher salt
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Juice of a lime
• 2 tablespoons cilantro, chopped
• Red Chile Enchilada Chicken
• 4 boneless skinless chicken breasts
• 2 teaspoons chili powder
• 8 ounce package or can red enchilada sauce
• Toppings
• Black beans, grilled corn, tomatoes, black olives, cilantro

Directions

1. Red Chile Enchilada Chicken
2. Add the chicken, chili powder, and red enchilada sauce to a slow cooker.
3. Cover with the lid and set to low, cooking until the chicken is cooked through and tender (about 4-6 hours depending on your slow cooker).
4. Once the chicken is done, shred with two forks and toss in the sauce.
5. Cilantro Lime Cauliflower Rice
6. Rinse the cauliflower and pat it dry.
7. Using a large knife, cut the cauliflower in half and cut out the core.
8. Cut the cauliflower into large florets then place them in the bowl of a food processor.
9. Pulse the cauliflower about 15 times until it is about the size of rice or couscous.
10. If you don’t have a food processor grate the florets on the large holes of a box grater.
11. Heat a large skillet over medium high heat and spray it generously with cooking spray.
12. Pour the cauliflower into the hot skillet and add in the salt, chili powder, and garlic powder.
13. Let the cauliflower rice saute in the pan for about 4 minutes stirring it occasionally.
14. Squeeze in the lime juice and stir in the chopped cilantro cooking for another minute.
15. Assembling
16. Scoop some of the cauliflower rice into the bottom of a bowl.
17. Top the rice with the shredded chicken, black beans, grilled corn, tomatoes, olives, cilantro, and any other toppings you like.

Email to a friend | Print this recipe | Back