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Chicken Enchilada Bowl

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A comforting Chicken Enchilada Bowl filled with tender chicken, quinoa or brown rice, and zesty enchilada sauce.

Ingredients

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  • 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
  • To taste: salt and pepper
  • 1 cup shredded cheese (optional)
  • Sliced avocado and fresh cilantro for garnish

Instructions

  1. Prepare the Ingredients: Begin by dicing your chicken breast into bite-sized pieces. Rinse your quinoa or brown rice under cold water, and drain your black beans. Gather all your other ingredients for easy access.
  2. Cook the Quinoa or Rice: In a medium saucepan, combine 1 cup of quinoa or brown rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and let it simmer until cooked through (about 15 minutes for quinoa and 20-25 for brown rice). Fluff with a fork when done.
  3. Sauté the Chicken: While your grains are cooking, heat a large skillet over medium heat. Add a splash of olive oil, then toss in the diced chicken. Season with cumin, chili powder, salt, and pepper to taste. Cook, stirring occasionally, until the chicken is golden and cooked through (about 5-7 minutes).
  4. Mix in the Goodness: Once the chicken is ready, add in the rinsed black beans, corn, diced tomatoes, and enchilada sauce to the skillet. Stir everything together, cooking for an additional 5 minutes until warmed through and well combined.
  5. Combine Everything: Once your quinoa or rice is finished cooking, fold it gently into the chicken mixture. Let it cook (on low) for a couple more minutes to meld those flavors together perfectly.
  6. Final Assembly & Garnishing: Scoop your enchilada mixture into serving bowls or plates. If you’re feeling indulgent, sprinkle shredded cheese on top and let it melt slightly. Add sliced avocado and a handful of fresh cilantro for a pop of freshness and color.

Notes

Serve with fresh lime or sour cream for added flavor. This dish keeps well in the fridge for up to 4 days.

Nutrition

Find it online: https://lunarecipez.com/chicken-enchilada-bowl/

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