Chicken Enchilada Bowls
A comforting and wholesome meal featuring layers of tender chicken, colorful veggies, and zesty enchilada sauce.
Ingredients
Main Ingredients
- 1 lb chicken breast, boneless and skinless
- 2 cups cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- to taste Salt and pepper
For Serving
- 1 avocado, sliced
- to taste Fresh cilantro, chopped
- to taste Lime wedges
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and diced bell peppers, sautéing until tender.
- Stir in the minced garlic and cook for another minute.
- Add the chicken breast to the skillet, seasoning with paprika, cumin, salt, and pepper. Cook until no longer pink.
- Remove the chicken from the skillet and let it rest. Add quinoa, black beans, corn, and enchilada sauce to the vegetables, stirring to combine.
- Shred the rested chicken and return it to the skillet, mixing gently.
- Sprinkle cheddar cheese on top and cover the skillet until the cheese melts.
Serving
- Serve with a scoop of the chicken enchilada mixture, topping with sliced avocado, fresh cilantro, and a lime wedge.
Notes
Adjust seasoning to taste and consider adding jalapeños for extra heat. Store leftovers in the fridge for up to three days or freeze for up to two months.