Southwestern Chicken Bowls
with cauliflower rice / Swiss chard / peppers
- Oil, cooking - 1 Tbsp
- Chili powder - 2 tsp
- Cumin, ground - 2 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Tomato paste - 7 Tbsp
- Stock, any type - 1 1/2 cups
- Cauliflower florets - 12 oz
- Butter - 2 Tbsp
- Onions, medium - 1/2, chopped
- Bell peppers, red - 1, chopped
- Swiss chard - 4 leaves, chopped, stems and leaves separate
- Chicken thighs, boneless and skinless - 1 1/2 lbs, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Green onions - 2 stalks, chopped, white and green parts combined
- Red enchilada sauce (ingredients listed separately) - ~1 cup
- Cauliflower rice - Skip if cauliflower rice was made ahead for Monday. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
- Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin, oregano and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 10 minutes to let the flavors come together and the sauce reduce. (Can be done up to 5 days ahead)
- Onions / Bell peppers / Swiss chard - Prep as directed. Store onions, bell peppers and Swiss chard stems in one container. Store leaves separately. (Can be done up to 5 days ahead)
- Chicken - Chop chicken. Tenderize with a fork and season with some salt and black pepper. (Can be done 1 day ahead)
- Heat a saute pan over medium-high heat. Add the first portion of the oil for the chicken bowls and then onions, bell peppers and chard stems to the heated oil. Saute until soft, ~3 minutes. Add chard leaves with some salt and continue cooking until chard leaves reduce down. Set aside and return pan to heat.
- Add second portion of oil for the chicken bowls and then chicken to heated oil. Saute until chicken is cooked through, 5 to 6 minutes.
- While chicken is cooking, chop green onions.
- If cauliflower rice and / or enchilada sauce were made ahead, reheat in the microwave.
- Assemble bowls by topping cauliflower rice with chicken and vegetable mixture. Drizzle enchilada sauce and green onions over top. Enjoy!
So delicious! I made this into a layered casserole since my corn tortillas were kind of stale.0 Helpful
Super good. Made it with quinoa instead of rice because that's what I had on hand and it turned out just fine.0 Helpful
Delicious! Easy and basic. I have been looking for more vegetarian options that also appeal to a 6-year-old. This hit the spot. We used mixed chard leaves from Trader Joe's, Greek yogurt and whole wheat tortillas. We also would add more chard to the mix next time and a bit more spice (and we're not super spice lovers!).0 Helpful
This was pretty good. I used dried pinto beans and did a "quick cook" with the Instant Pot. I think next time I'll add more salt to the beans cooking and possibly some other flavor boosters. I think I'd like to try it with brown rice (made it the first time with white rice) and add some more mix ins... possibly peppers and cheese.0 Helpful
This was awesome! I added 1/2lb of taco meat from my freezer and it was delicious! The enchilada sauce was amazing and the chard is sneaky so it's good for people who don't like veggies!0 Helpful
This was so good, I literally died. I'm dead now, but my belly is in heaven. Doubled the cheese (half inside, half on top), and served with sour cream instead of yogurt.0 Helpful