Chicken with Sweet Potato Enchilada Sauce and Cauliflower Rice
I like to spend a little bit of time at the beginning of the week to prep some staples. That way, when life gets crazy, it’s easy to throw a healthy meal together. This sweet potato enchilada sauce over chicken and cauliflower rice, for instance. ๐
This enchilada sauce was ridiculously easy thanks to:
- Organic jarred enchilada sauce (made with just a handful of pronounceable ingredients)
- My recent discovery that you can cook sweet potatoes in the crock pot!
Just wrap the potatoes in foil, add them to the crock pot, and cook on high for 3-4 hours. And voilร ! Potatoes for the whole week.
How convenient is that?!
This particular Tuesday night was really calling for an (easy) Mexican inspired dinner. So first things first, I thawed out some frozen chicken breasts—I always stock up on well-sourced, organic and/or antibiotic-free meat when it goes on sale. (budget-stretching pro tip)
Keeping with the convenience theme, I wanted to make the rest of the meal in the food processor-slash-blender that the fine folks at Ninja sent me to try out.
Not because I dislike chopping (I actually find chopping therapeutic) but this night my goal was to let the food processor do most of the work.
Some nights you just need a break, ya know?
So, in went some raw cauliflower, which I *magically* transformed into a low-carb, nutrient dense “rice” with the touch of a button.
The cauli-rice was placed to the side, and I added in some of my already-cooked sweet potato (thank you crock pot!), some organic jarred enchilada sauce (thank you Whole Foods!), a little bit of olive oil, and a splash of broth to thin everything out a bit.
And in less than a minute we had some seriously tasty—and healthy—sweet potato enchilada sauce on our hands. Errr, not on our hands really, but, you know.
Then it was just a matter of browning the chicken breasts up. Cooking the cauliflower rice (in the same pan). And covering them both with this shortcut enchilada sauce!
Then I took it right to the peak of Flavor Town with some green onion, cilantro, avocado (always) and a fresh squeeze of lime.
Dinner in under half an hour, and minimal dishes to clean up.
AND leftover sweet potato enchilada sauce to be repurposed again…(mmm grass-fed beef enchiladas)
Because apparently crock-pot sweet potatoes are the meal prep gift that keeps on giving.
Chicken with Sweet Potato Enchilada Sauce and Cauliflower Rice
Ingredients
- ยฝ of a medium sized head of cauliflower, cut into 1-inch florets
- 2 boneless skinless chicken breasts
- 1/2 cup cooked sweet potato
- ยพ cups enchilada sauce
- ยผ cup broth (chicken or veggie)
- 3 tbs olive oil, divided
- Salt, pepper, chili powder (to taste)
- Dash of garlic powder
- Lime, cilantro, green onion, avocado (for serving)
Instructions
- Place cauliflower florets into a food processor and pulse until you reach the "rice" consistency you want.Transfer cauliflower rice to a bowl and reserve.
- Rinse the food processor bowl and return it to the base. Add cooked sweet potato, enchilada sauce, 1 tbs olive oil, and broth and process until smooth. Taste and season to taste with salt and chili powder.
- Heat a pan to medium high heat and add 1 tbs of olive oil. Season chicken breasts on both sides with salt and pepper and add to the hot pan. Cook chicken for about 4 minutes on each side, until the thickest part has reached 165 degrees F. Transfer to a cutting board and allow to rest before slicing.
- Return pan to heat and add remaining 1 tbs of olive oil. Add cauliflower rice, salt, and dash of garlic powder. Cook 5 minutes, or until cauliflower is tender, stirring occasionally. Squeeze juice of ยฝ a lime over cauliflower right before you remove it from the heat.
- While cauliflower cooks, add sweet potato enchilada sauce to a small saucepan and warm through.
- Divide cauliflower between two plates and top with sliced chicken breast and enchilada sauce. Serve with cilantro, green onion, avocado, and lime.
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