Chicken Enchilada Cauliflower Rice Bowls

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 4 cups 1 medium head of cauliflower
  • 1 Black beans
  • 2 tbsp Cilantro
  • 1/4 tsp Garlic powder
  • 1 Juice of a lime

• Baking & Spices

  • 3 tsp Chili powder
  • 1 1/2 tsp Kosher salt

• Prepared

  • 1 8 ounce package Enchilada sauce, red

Found on reciperunner.com

Description

Ingredients

• 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
• 4 boneless skinless chicken breasts
• 2 teaspoons chili powder
• 8 ounce package or can red enchilada sauce
• Black beans, grilled corn, tomatoes, black olives, cilantro

Directions

• 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.
• 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 dont 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.
• 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.