Chicken Enchilada Bowls
A vibrant feast filled with juicy chicken, hearty beans, and colorful veggies, topped with zesty enchilada sauce.
Ingredients
Main Ingredients
- 1 pound lean chicken breast
- 1 cup quinoa or brown rice Cook according to package instructions.
- 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)
- to garnish Sliced avocado and fresh cilantro
Instructions
Cooking
- Cook the quinoa or brown rice according to package instructions until fluffy.
- In a skillet, heat a little oil over medium heat and add diced chicken. Cook until no longer pink, about 5-7 minutes.
- Add cumin, chili powder, salt, and pepper to the chicken, stirring well.
- Mix in black beans, corn, and diced tomatoes. Pour in enchilada sauce and let it simmer for 5 minutes.
- Serve the mixture over a bed of quinoa or brown rice in individual bowls.
- Top each bowl with shredded cheese, sliced avocado, and fresh cilantro for added flavor.
Notes
Customize the dish with jalapeños for spice, or other veggies like bell peppers or zucchini. Serve with sour cream or lime for added zest.