Chicken Enchilada Bowl
A flavorful and easy-to-make bowl combining tender chicken, quinoa, and spicy enchilada sauce, topped with fresh garnishes.
Ingredients
Protein
- 450 g lean chicken breast
Grain
- 185 g quinoa (or brown rice)
Canned Goods
- 1 can black beans (rinsed and drained)
Vegetables
- 150 g corn
- 150 g diced tomatoes
Sauces
- 240 ml enchilada sauce
Spices
- 1 tsp cumin
- 1 tsp chili powder
Seasonings
- to taste Salt and pepper
Cheese (optional)
- 100 g shredded cheese ((optional))
Garnishes
- 1 unit sliced avocado ((for garnish))
- 1 unit fresh cilantro ((for garnish))
Instructions
- Cook quinoa or rice according to package instructions.
- Combine chicken, beans, corn, tomatoes, sauce, and spices in the Instant Pot; cook on high pressure for 10 minutes.
- Allow natural release for 5 minutes, then quick release. Shred chicken and mix everything.
- Serve over cooked grains, topped with cheese, avocado, and cilantro.
Notes
Feel free to customize toppings and spice levels to your preference.