Print

Chicken Enchilada Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and nutritious Chicken Enchilada Bowl packed with flavors, perfect for family gatherings.

Ingredients

Scale
  • 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 garnish
  • Fresh cilantro for garnish

Instructions

  1. Start by rinsing your quinoa or brown rice under cold water. In a medium pot, combine 1 cup of quinoa or brown rice with 2 cups of water. Bring it to a boil, then reduce to a simmer and cover. Cook for about 15 minutes until the grains are fluffy and the water is absorbed.
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Season your 1 pound of lean chicken breast with salt, pepper, cumin, and chili powder. Sauté until cooked through and browned on all sides, about 7-10 minutes. Remove from the skillet and chop into bite-sized pieces.
  3. In the same skillet, add the rinsed black beans, corn, diced tomatoes, and enchilada sauce. Stir to combine and let simmer for about 5 minutes, allowing the flavors to meld together beautifully.
  4. Once the quinoa or rice is cooked, add it to the skillet with the chicken and let everything mix together. Stir gently to combine all the ingredients evenly, adding any additional salt and pepper to taste.
  5. Transfer your Chicken Enchilada Bowl mixture into serving bowls. If desired, sprinkle with shredded cheese and let it melt just slightly.
  6. Top off with sliced avocado and fresh cilantro for a burst of flavor and color. Serve immediately and enjoy!

Notes

For a flavor boost, let the enchilada mixture simmer longer, allowing the spices to infuse.

Nutrition

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

Scroll to Top