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

Active: 35 min Total: 35 min
These Southwestern inspired bowls include a paleo-friendly enchilada sauce and sauteed spinach and peppers for a twist on classic enchiladas.
Dependency

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  2. Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days)
  3. Chicken - Chop into bite-sized pieces, season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  4. Chives / Spinach - Prep as directed and store separately. (Can be done 1 day ahead)

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Make

  1. 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.
  2. 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.
  3. Reheat cauliflower rice briefly in the microwave.
  4. Serve chicken over cauliflower rice and top with chives. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (179)
Gluten-free (12)
Paleo (22)
Vegetarian (23)

Most Helpful

Made it without the rice. It was like a southwestern stew. Pretty good. Could have been spicier.

By: Sundi
Posted: May 15, 2017
Diet: Paleo
1 Helpful

79 reviews

Everyone likes this & quick easy weeknight, great way to use up things, even made it w rice left from night before. Made in Dutch oven so a bit soupy, use less sauce next time. ISO less spicy canned sauce.

By: Jessie
Posted: Oct 10, 2021
Diet: Original
0 Helpful

Amazed at how quickly this one went together and was served! Tasty and will definitely make again, but will build in some more flavors, such as diced jalapeños & cumin added in the onion sauté step, as I felt it was a bit bland.

By: Jane
Posted: Jun 17, 2021
Diet: Original
0 Helpful

Super good! Would make again!

By: Julia
Posted: Dec 15, 2020
Diet: Original
0 Helpful

Love, love, love this dish, and so does our six-year old. I waited until it was just about done to put in the spinach, because the heat of the dish is enough to wilt the spinach. No point in putting it in too early.

By: Darla
Posted: Feb 27, 2020
Diet: Vegetarian
0 Helpful

Subbed more corn instead of rice, worked out well. So, so good. Even better after a few days in the fridge.

By: Jeffrey
Posted: Jun 04, 2019
Diet: Original
0 Helpful

If I made it again, I'd decrease the amount of rice.

By: Elizabeth
Posted: Apr 07, 2019
Diet: Original
0 Helpful