Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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.


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


  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)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  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!



0 reviews