Zesty Chicken Enchilada Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 1/2 cups brown rice
• 1 can canned diced tomatoes
• 1 cup enchilada sauce, homemade or low-sodium canned
• 1 can black beans, rinsed and drained
• 2 medium bell peppers, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 medium avocado, diced
• 1/4 cup cilantro, chopped
• 4 lime wedges

Instructions

1. 1

   Cook the brown rice according to package instructions.

2. 2

   In a large skillet, cook the chicken over medium-high heat until no longer pink, about 6-8 minutes per side. Shred or dice the chicken.