Chicken Enchilada Bowl

Chicken Enchilada Bowl

Serves: 4

2 tbsp coconut oil

1 lb boneless, skinless chicken thighs

1 cup red enchilada sauce

1/4 cup water

½ large onion, diced

1- 4 oz can diced green chiles

1 tsp garlic powder

1 tsp cumin

½ tsp paprika

¼ tsp cayenne

Toppings:

1 avocado, diced

1 cup shredded cheese

1/4 cup pickled jalapenos, chopped

1/2 cup sour cream

1 Roma tomato, chopped

Optional:

Cauliflower rice

1.      Melt coconut oil in a large skillet or Dutch oven over medium heat.

2.      Sear chicken thighs until lightly brown.

3.      Add onion and green chiles and cook until onions are translucent.

4.      Add enchilada sauce and water and reduce heat to a simmer and cover.

5.      Cook chicken for 20-25 minutes or until chicken is tender and fully cooked through.

6.      Remove chicken and chop or shred then add back into the sauce.

7.      Let chicken simmer uncovered for an additional 10 minutes until sauce is reduced and thickened.

8.      Serve over steamed riced cauliflower and top with avocado, cheese, jalapeno, sour cream, tomato and/or any other desired toppings.

Nutrition: 391 calories; 26g fat; 112mg cholesterol; 779mg sodium; 536mg potassium; 14g carb; 6g fiber; 5g sugar; 27g protein (incl. toppings)