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Southwestern Chicken Bowls
with cauliflower rice / Swiss chard / peppers

Active: 30 min Total: 30 min
Loaded with vegetables, these Southwestern Chicken Bowls offer layers of flavors and colors and can be assembled super fast. Use a homemade enchilada sauce to drizzle over the top.


Red Enchilada Sauce:
  • 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
Southwestern Chicken Bowls:
  • 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


  1. 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)
  2. 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)
  3. 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)
  4. Chicken - Chop chicken. Tenderize with a fork and season with some salt and black pepper. (Can be done 1 day ahead)

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  1. 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.
  2. 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.
  3. While chicken is cooking, chop green onions.
  4. If cauliflower rice and / or enchilada sauce were made ahead, reheat in the microwave.
  5. Assemble bowls by topping cauliflower rice with chicken and vegetable mixture. Drizzle enchilada sauce and green onions over top. Enjoy!



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