Chicken Enchilada Bowl
Enjoy a flavorful Chicken Enchilada Bowl that’s perfect for busy weeknights. This quick, satisfying dish combines lean chicken, quinoa, and a zesty enchilada sauce for a delicious meal ready in no time.
Ingredients
Main Ingredients
- 1 pound lean chicken breast Look for breasts that are at least 90% lean.
- 1 cup quinoa or brown rice Quinoa is quicker to cook and higher in protein, while brown rice is heartier.
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup enchilada sauce Choose a sauce that’s low in sodium and high in flavor.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional) For an extra cheesy spin.
- Sliced avocado and fresh cilantro for garnish
Instructions
Preparation
- Start by cooking the quinoa or brown rice according to package instructions. Pro Tip: Make sure to season the cooking water with a bit of salt for added flavor.
- In a skillet, heat some oil over medium heat and add the diced chicken breast. Cook until it’s no longer pink, about 5-7 minutes. Pro Tip: The chicken should be golden brown on the outside for a nice texture.
- Stir in the corn, black beans, diced tomatoes, cumin, and chili powder. Let everything cook together for a few minutes. Pro Tip: The aroma of the spices will fill your kitchen, making it hard not to taste!
- Once the chicken and veggie mixture is ready, combine it with the cooked quinoa or rice. Pour in the enchilada sauce and stir until everything is evenly coated. Pro Tip: For an extra cheesy spin, sprinkle shredded cheese on top before serving and let it melt.
Notes
Ensure your chicken is thoroughly cooked to avoid any risk of undercooking. If you’re short on time, pre-cooked rotisserie chicken can be a great shortcut. Adjust the spice according to your family’s taste; you can add jalapeños for extra heat! For a complete meal, consider integrating seasonal veggies into the mix when they’re available.