Saucy Southwestern Chicken Bowls
with spinach / peppers / enchilada sauce / cauliflower rice

Name: Saucy Southwestern Chicken Bowls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Tbsp Oil, cooking; 1 Tbsp Chili powder; 2 tsp Cumin, ground; 1/2 tsp Oregano, dried; 5 Tbsp Tomato paste; 2 cups Stock, any type; 1/2 Onions, diced; 1 Bell peppers, any color, diced; 1 1/2 lbs Chicken breasts, boneless and skinless, chopped; 1 Tbsp Chives, chopped; 3 oz Spinach, baby, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; ~1 1/2 cups Enchilada sauce (ingredients listed separately); ~3 cups Cauliflower rice (leftover from Monday)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These Southwestern inspired bowls include a paleo-friendly enchilada sauce and sauteed spinach and peppers for a twist on classic enchiladas.

Dependency

Ginger Lemongrass Chicken

Proteins

Chicken, non-ground

Cuisines

American - TexMex

Ingredients

Metric

Servings:

Red Enchilada Sauce (Paleo and Gluten-Free):

Oil, cooking - 1 Tbsp
Chili powder - 1 Tbsp
Cumin, ground - 2 tsp
Oregano, dried - 1/2 tsp
Tomato paste - 5 Tbsp
Stock, any type - 2 cups

Saucy Southwestern Chicken Bowls:

Onions - 1/2 , diced
Bell peppers, any color - 1 , diced
Chicken breasts, boneless and skinless - 1 1/2 lbs , chopped
Chives - 1 Tbsp , chopped
Spinach, baby - 3 oz , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Enchilada sauce (ingredients listed separately) - ~1 1/2 cups
Cauliflower rice (leftover from Monday) - ~3 cups

Prep

Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly, ~5 minutes. Season with salt and pepper. (Can be done 5 days ahead)
Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days)
Chicken - Chop into bite-sized pieces, season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Chives / Spinach - Prep as directed and store separately. (Can be done 1 day ahead)

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Make

Heat large oven-safe skillet over medium-high heat. Add first part of oil. To hot oil, add chicken and saute until chicken is golden brown and cooked through, ~4 minutes. Set aside and return skillet to heat.
Add second part of oil to skillet. To hot oil, add onions and peppers. Saute until very tender, 3 to 4 minutes. Add enchilada sauce and bring to a simmer. Stir in spinach and cook until spinach is wilted, 2 to 3 minutes. Add chicken and stir to coat in sauce.
Reheat cauliflower rice briefly in the microwave.
Serve chicken over cauliflower rice and top with chives. Enjoy!

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