Chicken Enchilada Bowls

Chicken Enchilada Bowls is a 35-minute protein packed dinner. Pick estimates $6.84 a serving, above the catalog average of $5.05, with 42g of protein and 600 kcal. You need stove and 7 ingredients.

• 35 minCook time
• $6.84Est. cost
• 600Calories
• 42gProtein
• 52gCarbs
• 24gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍗Chicken BreastMeat & Seafood5 oz
• 🍚Basmati RicePantry2½ oz
• 🥫Black BeansPantry⅓ cup
• 🥫Strained TomatoesPantry⅓ cup
• 🌶️Chili PowderPantry1 tsp
• 🧀Cheddar CheeseDairy & Eggs1 oz
• 🥑AvocadoProduce¼ piece

Method

1. Cook the basmati rice in salted boiling water for 12 minutes, then drain.
2. Meanwhile, dice the chicken breast and season with the chili powder.
3. Sear the chicken in a skillet over medium-high heat for 6 minutes until cooked through.
4. Stir in the black beans and strained tomatoes and simmer for 5 minutes until thickened.
5. Spoon the rice into a bowl and top with the chicken mixture.
6. Scatter the cheddar over the hot chicken so it melts slightly.
7. Slice the avocado and fan it over the top before serving.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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