Keto-Friendly Chicken Enchilada Bowls Are a Dinner Winner
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Chicken breasts have a reputation for being boring or dry, but they’ve recently become one of my favorite ingredients to work with. They’re inexpensive and frequently on sale at the grocery store, and I love how easy it is to pop them in a pan or Instant Pot with some sort of sauce or liquid and then shred for a hearty, family-friendly dinner or meal-prep component like these keto-friendly chicken enchilada bowls.
Start by sautéeing boneless, skinless chicken breasts in olive oil until they’re lightly browned on all sides. Then add red enchilada sauce, chicken broth, green chiles, and chopped red onions right to the pan, mix it together, and bring it to a boil. Once it boils, lower the heat and let it simmer for about 10 minutes, or until the chicken is cooked through.
The old cliche says that when you have a hammer, everything looks like a nail. Well, the Instant Pot is my hammer, and this looks like it would make a great Instant Pot recipe to me. Just brown the chicken with the sauté function, pour everything else over it, and use the pressure cooker.
Once the chicken is cooked, shred it to pieces with a pair of forks, or try the author’s trick of shredding the chicken by putting it in a stand mixer with a paddle attachment.
Serve the chicken over rice, with your choice of toppings like cilantro, shredded cheese, or avocado. The healthful, keto-friendly version of this recipe calls for cauliflower rice, which is really just cauliflower chopped into rice-sized bits. Cauliflower rice would never fool anybody into thinking it was actual rice, but it works very well as a rice substitute in saucy, flavorful preparations like this one. So if you want to skip the rice or add some vegetables, try the cauliflower rice instead.
Get the recipe: Chicken Enchiladas Bowl from Eazy Peazy Mealz
