Chicken Enchilada Cauliflower Rice Bowls
(courtesy of Mena Spodobalski, owner and advanced fitness trainer, Evoke Fitness in Reno. Serves 4)
4 boneless, skinless, organic chicken breasts
2 teaspoons chili powder
1, 8-ounce can red enchilada sauce
Add chicken, chili powder, and red enchilada sauce to slow cooker. Cover and set to low, cooking until chicken is cooked through and tender (about 4 to 6 hours, depending on your slow cooker). Once chicken is done, shred with two forks and toss it in the sauce. Put aside and set to “keep warm” until ready to eat.
For cilantro-lime cauliflower rice
1 medium head cauliflower (about 4 cups), chopped into florets (can also buy ready made at Costco or Whole Foods)
1½ teaspoons kosher salt
1 teaspoon chili powder
¼ teaspoon garlic powder
Juice of 1 lime
2 tablespoons cilantro, chopped
Black beans, grilled corn, tomatoes, black olives, and cilantro for toppings
Rinse cauliflower and pat dry. Using a large knife, cut cauliflower head in half and remove core. Cut into large florets, then place them in bowl of food processor. Pulse 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 on medium-high and spray generously with cooking spray. Pour cauliflower into hot skillet and add salt, chili powder, and garlic powder. Let cauliflower rice sauté in pan about 4 minutes, stirring it occasionally. Squeeze in lime juice, and stir in chopped cilantro. Cook 1 more minute.
To assemble dish
Scoop some cauliflower rice into a bowl. Top with shredded chicken, black beans, grilled corn, tomatoes, olives, cilantro, and any other healthy toppings you like.