Description
A warm and hearty Chicken Enchilada Bowl, combining tender chicken, wholesome grains, black beans, corn, and zesty enchilada sauce for a satisfying meal.
Ingredients
- 1 pound lean chicken breast
- 1 cup quinoa or brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Sliced avocado and fresh cilantro for garnish
Instructions
- Start by cooking your chosen grain. If using quinoa, combine it with water at a 2:1 ratio in a medium pot and bring to a boil. Cover and simmer until fluffy. If using brown rice, follow the package instructions.
- Add a drizzle of olive oil to a large skillet and heat over medium-high. Sauté the chicken pieces until browned and cooked through, about 6-8 minutes. Season with salt, pepper, cumin, and chili powder.
- Once cooked, add in the black beans, corn, diced tomatoes, and enchilada sauce. Stir well and let everything meld together over low heat for about 5 minutes.
- Assemble your bowls by portioning the grains first, followed by the chicken and veggie mixture. Top with shredded cheese if desired, so it melts slightly.
- Add fresh slices of avocado and a sprinkle of cilantro for freshness before serving.
Notes
For added nutrition, consider including roasted vegetables. Pair with tortilla chips or corn tortillas for a fun interactive meal experience.
