Spicy Chicken Enchilada Bowls
Prep 25 min · Cook 20 min · Serves 4 · medium
Free on iPhone
A family-friendly spin on Mexican flavors, these zesty chicken enchilada bowls are loaded with veggies and customizable toppings for a fun build-your-own meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 bell peppers, diced
- 1 small red onion, diced
- 3 garlic cloves, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 14.5 oz can diced tomatoes
- 1 15 oz can enchilada sauce
- 2 cups brown rice, cooked
- 1 15 oz can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 diced avocado
- 1/4 cup chopped cilantro
- 4 lime wedges
Instructions
- 1
Preheat oven to 375°F.
- 2
Place the chicken breasts in a baking dish and season with 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp oregano. Bake for 20-25 minutes until cooked through.
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