Chipotle Chicken Enchilada

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Pace, Enchilada Sauce

  ¼ cup or 60g

• Riced Cauliflower, frozen

  Green Giant

  4 cup or 340g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

• Limes

  Raw

  1 fruit or 67g

• Radishes

  White icicle, raw

  2 radish or 34g

• Mango

  1 Medium Raw - Whole Foods Market

  1 medium raw or 150g

• Guacamole

  Traditional - Whole Foods Market

  16 tablespoons or 448g

• Spinach

  Raw

  3 cup or 90g

Directions

1. Heat 1 tbsp. oil over medium heat. When hot, add the riced cauliflower and saute for about 2 minutes and be sure to season with salt and pepper. Add in 1/4 cup of broth and reduce eat to medium-low, cover and let steam for about 4 minutes, or until the liquid is absorbed.
2. Heat 1 tbsp. oil over medium-high heat in a skillet (preferably cast iron). Add the chicken and spread it out in a single layer, let it cook on one side for about 2 minutes, and let it crisp up a bit. Add desired amount of the enchilada sauce and toss to coat. Continue to saute for 2 more minutes. Add salt, if desired.
3. Place cooked cauliflower rice in the bottom of the bowl. Add the chicken and assembly the remaining ingredients all around the bowl: the radishes, spinach, guacamole, and diced mango. Garnish with freshly chopped cilantro and serve with a wedge of lime!

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