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