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Healthy Chicken Enchilada Rice Bowls - A Fresh, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: Shredded rotisserie or quickly sautéed boneless, skinless chicken breasts (about 3 cups).
  • Brown rice or white rice: Cooked and fluffed (about 4 cups). Choose brown for more fiber.
  • Enchilada sauce: 1.5 to 2 cups, red preferred. Look for low-sodium if possible.
  • Black beans: 1 can, drained and rinsed.
  • Corn: 1 cup (frozen, fresh, or canned and drained).
  • Bell peppers: 2 medium, thinly sliced (any colors you like).
  • Red onion: 1 small, thinly sliced.
  • Garlic: 2–3 cloves, minced.
  • Spices: Chili powder, ground cumin, smoked paprika, and a pinch of oregano.
  • Olive oil or avocado oil: For sautéing.
  • Lime: 1–2, for brightness.
  • Cilantro: Chopped, for garnish.
  • Toppings (optional but great): Diced avocado, Greek yogurt or light sour cream, sliced jalapeños, shredded cheese, and pico de gallo.
  • Salt and pepper: To taste.

Method
 

  1. Cook your rice. Make brown or white rice according to package directions. Fluff and keep warm. For extra flavor, stir in a squeeze of lime and a pinch of salt when it’s done.
  2. Prep the chicken. Shred the rotisserie chicken or dice cooked chicken breasts. If starting from raw, season with salt, pepper, chili powder, and cumin, then sauté in a little oil until cooked through. Shred or chop.
  3. Sauté the veggies. Warm a large skillet over medium heat with a drizzle of oil. Add onion and peppers with a pinch of salt, and cook 5–7 minutes until tender-crisp. Stir in garlic for 30 seconds.
  4. Add beans and corn. Toss in black beans and corn. Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir until fragrant, about 1 minute.
  5. Fold in chicken and sauce. Add the chicken and pour in enchilada sauce. Stir to coat and simmer 3–4 minutes until heated through. Taste and adjust salt, pepper, or spice level. Squeeze in lime juice for brightness.
  6. Assemble the bowls. Spoon rice into bowls. Top with the chicken enchilada mixture. Add your favorite toppings: cilantro, avocado, Greek yogurt, jalapeños, pico, or a light sprinkle of cheese.
  7. Serve and enjoy. Finish with an extra lime wedge on the side. The fresh acidity ties everything together.