Chicken Enchilada “Rice” Bowl Low Carb | Keto

Sometimes dinner is just hard to put together.  This is not one of those times.  Taco Tuesday at our house doesn't always mean tacos.  This Tuesday was no exception.  I have been craving rice bowls and I decided it was time to change things up.

INGREDIENTS
1 lb boneless skinless chicken breast
2 c riced cauliflower 
1/2 c water
8 oz enchilada sauce
2 tbls taco seasoning
2 c shredded monterey jack cheese
1/2 c sliced black olives
1/2 c shredded lettuce

Using a deep skillet pour in water and riced cauliflower and cook uncovered.  Prep chicken by cutting into 3/4' cubes, adding chicken to skillet.  Toss frequently to insure chicken is cooked thoroughly.  Add taco seasoning and toss continuously before adding enchilada sauce.  Coat chicken throughly.  Transfer mixture to baking dish (11" x 9" recommended).  Top with shredded cheese and black olives.  Cook in 350 degree F oven until cheese is melted.  

In a bowl place a bed of lettuce, spoon a serving of the chicken enchilada bake onto the bed of lettuce, top with desired toppings (ex. sour cream, avocado lime ranch, salsa, taco sauce...)

MACROS (12 servings)
Calories 143
Fat 8g
Carbs 2.5g
​Protein 13g