Chicken Enchilada Bowl
This Chicken Enchilada Bowl features lean chicken, quinoa, black beans, corn, and a flavorful enchilada sauce.
Equipment
- Skillet
- Pot
Ingredients
For the Chicken
- 1 pound lean chicken breast
For the Base
- 1 cup quinoa or brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
For the Sauce
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
For Serving
- to taste Salt and pepper
- 1 cup shredded cheese (optional)
- to taste Sliced avocado and fresh cilantro for garnish
Instructions
- Cook the quinoa or brown rice according to package instructions.
- In a skillet, cook the chicken until fully cooked. Shred the chicken and return it to the skillet.
- Add the black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper to the chicken. Stir and cook for 5-10 minutes.
- Serve the chicken mixture over the cooked quinoa or brown rice. Top with shredded cheese, avocado, and cilantro.
Notes
You can customize this bowl by adding your favorite toppings or vegetables.