Keto Chicken Enchilada Bowl

Nutrition Information

Ingredients

• 1.5 lbs Chicken breast (diced)
• 1.5 cups Enchilada sauce (red or green)
• 3 cups Cauliflower rice
• 1 can (15oz) Black beans (drained)
• 2 Bell peppers (diced)
• 1 Onion (diced)
• 1.5 cups Shredded cheese (Mexican blend, divided)
• 1 tsp Cumin
• 1 tsp Chili powder
• 2 tbsp Olive oil
• 1 Avocado (sliced)
• for garnish Cilantro

Instructions

1. 1

   Preheat oven to 375°F and grease a 9x13 baking dish

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat

3. 3

   Add diced chicken and cook for 6-7 minutes until cooked through

4. 4

   Remove chicken to a bowl

5. 5

   In the same pan, add remaining oil, diced onion, and bell peppers

6. 6

   Cook for 5 minutes until softened

7. 7

   Add cauliflower rice, cumin, and chili powder

8. 8

   Cook for 4-5 minutes until cauliflower is tender

9. 9

   Stir in black beans and cooked chicken

10. 10

    Pour 1 cup enchilada sauce into the mixture and stir to combine

11. 11

    Transfer mixture to prepared baking dish

12. 12

    Pour remaining enchilada sauce over the top

13. 13

    Sprinkle with 1.5 cups shredded cheese

14. 14

    Bake for 15-18 minutes until cheese is melted and bubbly

15. 15

    Remove from oven and let cool for 5 minutes

16. 16

    Serve in bowls topped with sliced avocado and fresh cilantro