4 SERVINGS | 30 MINUTES
carbs – 16g | fiber – 6g | fat – 19g | protein – 26g
2 tablespoons coconut oil
1 pound boneless, skinless chicken thighs
¾ cup enchilada sauce
¼ cup water
¼ cup chopped onion
1 (4-ounce) can diced green chiles
4 cups cauliflower rice
1 whole avocado, diced
¼ cup chopped pickled jalapeños
1 roma tomato, chopped
MELT oil in a pot or dutch oven over medium heat. Sear chicken thighs until lightly brown.
POUR in enchilada sauce and water, then add onion and green chiles. Reduce heat to a simmer and cover.
COOK chicken for 17–25 minutes or until chicken is tender and fully cooked through to at least 165º internal temperature.
REMOVE chicken and place on a work surface. Chop or shred chicken then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow sauce to reduce.
TOP with avocado, jalapeño, tomato, and any other desired toppings.
SERVE alone or over cauliflower rice.
COOK as instructed on bag or simply sauté in a large skillet over medium heat in 1 tablespoon oil.
COOK for a total of 5–8 minutes, stirring occasionally.
Tip: In a hurry? Use some sliced rotisserie chicken instead! Toss in the skillet to warm with the veggies.