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Keto Chicken Enchilada Bowl Recipe Easy Low-Carb Dinner Idea

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A quick and easy keto-friendly chicken enchilada bowl packed with bold flavors, creamy cheese, and fresh toppings, perfect for a low-carb dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • ½ cup tomato sauce (no sugar added)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Salt, to taste
  • 1 cup cauliflower rice (fresh or frozen)
  • ½ cup shredded cheddar cheese
  • ¼ cup diced red onion
  • ½ cup diced tomatoes (fresh or canned)
  • ½ avocado, sliced or diced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sour cream or Greek yogurt (optional)
  • Fresh lime wedges, for serving

Instructions

  1. Pat the chicken breasts dry. Mix cumin, chili powder, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub the spice blend evenly over both sides of the chicken breasts.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until browned and cooked through (internal temperature 165°F / 74°C). Remove and let rest for 5 minutes before shredding or slicing.
  3. While the chicken cooks, whisk together tomato sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt in a small bowl. Adjust seasoning if needed and set aside.
  4. In the same skillet, wipe out excess fat if necessary. Add cauliflower rice and sauté over medium heat for 4-5 minutes until tender but not mushy. Season lightly with salt and pepper.
  5. Divide cauliflower rice between bowls. Top with shredded chicken, drizzle with enchilada sauce, and sprinkle shredded cheddar cheese on top while warm to melt slightly.
  6. Add diced red onion, diced tomatoes, avocado chunks, dollop sour cream or Greek yogurt if using, then finish with chopped cilantro and a squeeze of fresh lime juice.
  7. Optional: Cover bowls loosely with foil and warm in a 350°F (175°C) oven for 3-5 minutes to melt cheese perfectly.

Notes

Rest chicken before shredding to keep it juicy. Avoid overcooking chicken to prevent dryness. Sauté cauliflower rice just until tender to maintain texture. Use fresh lime juice before serving to brighten flavors. For melted cheese, warm bowls in oven at 350°F for 3-5 minutes. Leftovers keep well in fridge up to 3 days; reheat gently with splash of water or broth to maintain moisture.

Nutrition

Keywords: keto, chicken enchilada bowl, low-carb, easy dinner, healthy, gluten-free, keto dinner, enchilada sauce, cauliflower rice

Find it online: https://tessierecipes.com/keto-chicken-enchilada-bowl-recipe-easy-low-carb-dinner-idea/