Ingredients

The following ingredients have 4 Servings
  • 1 lb. skinless, boneless chicken breasts
  • 1 (10-oz.) can enchilada sauce
  • 1 tablespoon olive oil
  • 1/2 medium onion (sliced vertically)
  • 2 cups brown rice (cooked)
  • 1 (15-oz.) can black beans (rinsed and drained)
  • 3 cups romaine lettuce (chopped)
  • 1 1/2 cups grape or cherry tomatoes (halved)
  • 1 avocado (thinly sliced)
  • 1/2 cup queso fresco (crumbled)
  • 2-3 green onions (sliced thinly)
  • lime wedges

Instruction

  • Simmer chicken breasts in the enchilada sauce over medium heat until cooked through, about 30 minutes. Remove chicken from the sauce and shred with two forks, reserving the sauce.
  • Heat the olive oil in a large skillet over medium heat. Add onions and saute until tender. Add cooked rice and the beans and about 1/2 of the reserved enchilada sauce. Cook and stir until heated through.
  • Pour the remaining enchilada sauce over the shredded chicken and toss.
  • Divide the lettuce evenly between 4 bowls. Top with equal amounts of the rice/bean mixture and the shredded chicken.
  • Top each bowl with tomatoes, avocado, and sliced green onions, then add a squeeze of lime and sprinkle with queso fresco crumbles.