Description
A flavorful and healthy Chicken Enchilada Bowl featuring tender chicken thighs simmered in enchilada and salsa verde sauces, served atop cauliflower rice with fresh toppings like avocado, tomatoes, and cilantro for a Mexican-inspired, low-carb meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons avocado or olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
- 1 cup red enchilada sauce (Siete brand recommended)
- 8 ounces jar green salsa verde (tomatillo salsa)
- Cooked cauliflower rice or brown rice, as preferred
Toppings
- 1 large avocado, diced
- 2 Roma tomatoes, chopped
- 1 small red onion, thinly sliced
- Shredded or crumbled cheese of choice
- Chopped jalapeño, to taste
- Freshly chopped cilantro
- A dollop of plain Greek yogurt
Instructions
- Heat the oil: In a large skillet over medium heat, warm 2 tablespoons of avocado or olive oil to prepare for cooking the chicken.
- Cook the chicken: Add the coarsely chopped chicken thighs to the skillet and cook until browned on all sides and cooked through, about 7-8 minutes. Stir occasionally to ensure even cooking.
- Add sauces: Pour in 1 cup of red enchilada sauce and 8 ounces of green salsa verde into the skillet with the chicken. Stir well to coat the chicken evenly and simmer for about 5-7 minutes until the flavors meld and the sauce thickens slightly.
- Prepare the base: While the chicken simmers, warm the cooked cauliflower rice or brown rice in a separate pan or microwave until heated through.
- Assemble the bowls: Divide the cauliflower or brown rice evenly among four serving bowls. Spoon the saucy chicken mixture over the rice.
- Add toppings: Garnish each bowl with diced avocado, chopped Roma tomatoes, thinly sliced red onion, shredded or crumbled cheese, chopped jalapeño, freshly chopped cilantro, and a dollop of plain Greek yogurt.
- Serve: Serve immediately while warm, allowing everyone to mix the flavors to their preference. Enjoy a hearty, nutritious, and tasty Mexican-inspired chicken enchilada bowl.
Notes
- You can substitute brown rice for cauliflower rice to increase carbs if preferred.
- Use chicken breasts instead of thighs, but cooking time may be slightly less.
- Adjust the amount of jalapeño to control spice level.
- For a dairy-free option, omit the cheese and Greek yogurt or use plant-based alternatives.
- Leftovers keep well refrigerated for up to 3 days.
