About
Chicken enchilada bowls are the perfect recipe for meal prepping! Simply double this recipe and make the shredded chicken filling in bulk so you have lunch all week! This is a base recipe, so please include additional toppings at your discretion. Suggestions include lettuce, avocado, jalapeno, fresh cilantro, cheese, or sour cream.
Ingredients
- 8 ounce boneless skinless chicken breast
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- ½ teaspoon cumin, ground
- ¾ teaspoon onion powder
- 1 gram bay leaf
- 2 cup, cut pieces cauliflower rice
Instructions
- Preheat an oven to 375 degrees. Place the chicken breast in a baking dish that isn’t much larger than the chicken. Drizzle the olive oil over the chicken. Sprinkle all the seasonings and the bay leaf over the chicken as well.
- Cover the dish with foil and bake the chicken for 1 hour. Then, use a pair of forks to shred the chicken into fine shreds. You can allow the chicken to cool for easier use.
- Divide the prepared cauliflower rice into two bowls or two meal prep containers. Top each bowl off with half the prepared chicken. Add any additional toppings you’ve chosen for your enchilada bowls.
- Enjoy hot or cold!
Nutrition Facts
- Servings: 2
- Calories: 296.1kcal/1238.9kJ (per serving)
- Fat: 12.8g (per serving)
- Carbs: 7.5g (per serving)
- Protein: 37.8g (per serving)
