Avocado Chicken Enchilada Bowls
A hearty and fresh blend of shredded chicken, vibrant veggies, and zesty enchilada sauce, perfect for quick weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
- Diet: Healthy
Ingredients
- 2 cups shredded chicken
- 2 cups cooked rice or quinoa
- 1 cup bell peppers, chopped
- 1 cup corn, frozen or canned
- 1 can black beans, drained and rinsed
- 1 cup enchilada sauce
- Salt and pepper to taste
- Avocado, chopped (optional)
- Fresh cilantro, chopped (optional)
- Lime wedges for squeezing (optional)
Instructions
- Combine the shredded chicken, black beans, chopped bell peppers, and corn in a large bowl.
- Season the chicken mixture with salt and pepper to taste.
- Prepare the rice or quinoa according to the package instructions.
- Assemble the bowls with a layer of rice or quinoa at the bottom and top with the chicken and vegetable mixture.
- Add enchilada sauce over each bowl.
- Create your perfect topping with optional avocado, cilantro, and lime juice.
- Serve immediately or store in the refrigerator for meal prep.
Notes
For added flavor, sauté the bell peppers in olive oil before mixing. Use rotisserie chicken for convenience.