Description
A warm and comforting Chicken Enchilada Bowl with a perfect blend of seasoned chicken, quinoa or brown rice, black beans, and enchilada sauce, topped with creamy avocado and fresh cilantro.
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 for topping
- Fresh cilantro for garnish
Instructions
- Begin by cooking the quinoa or brown rice according to the instructions on the package. Set aside once cooked.
- In a skillet over medium heat, add a drizzle of olive oil. Add the seasoned chicken to the skillet, cooking until browned and cooked through.
- Stir in the black beans, corn, diced tomatoes, and enchilada sauce. Let this mixture simmer for a few minutes until heated through.
- Combine the chicken mixture with the cooked quinoa or brown rice in a large bowl, mixing well to ensure everything is evenly distributed.
- If you desire a cheesy finish, sprinkle shredded cheese over the top and let it melt slightly.
- Serve the Chicken Enchilada Bowl in individual bowls, topped with sliced avocado and fresh cilantro for an added burst of flavor.
Notes
Use fresh ingredients for the best flavor. Customize toppings as desired.