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When it comes to presenting your Zesty Healthy Chicken Enchilada Bowls, the art of assembly plays a crucial role in both visual appeal and flavor balance. Start by layering your ingredients mindfully, as this not only enhances the dish's aesthetics but also ensures that every bite is a harmonious blend of flavors and textures.

Healthy Chicken Enchilada Bowls

Discover the vibrant flavors of Zesty Healthy Chicken Enchilada Bowls, a perfect blend of taste and nutrition. This customizable recipe features tender chicken on a hearty base of brown rice, topped with a colorful medley of vegetables and zesty spices. Ideal for those looking for a healthy meal option, these bowls are not only delicious but also packed with protein, fiber, and essential vitamins. Enjoy a nutritious dish that caters to various dietary preferences, perfect for any meal!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 oz) diced tomatoes, no salt added

1 cup low-sodium chicken broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup brown rice (dry)

1 1/2 cups low-fat shredded cheddar cheese

1 avocado, diced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional toppings: Greek yogurt or sour cream, sliced jalapeños, additional fresh herbs

Instructions
 

Cook the Brown Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce to a simmer, cover, and cook for about 40-45 minutes, or until the rice is tender and the water has been absorbed. Set aside.

    Prepare the Chicken: While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Sear for 5-6 minutes on each side or until the chicken is cooked through and registers an internal temperature of 165°F (75°C).

      Simmer the Enchilada Sauce: Remove the chicken from the skillet and let it rest for a few minutes. In the same skillet, add the diced tomatoes and chicken broth, stirring to combine. Bring to a gentle simmer for about 5 minutes.

        Shred the Chicken: While the sauce simmers, use two forks to shred the cooked chicken into bite-sized pieces. Return the shredded chicken to the skillet with the tomato-broth mixture. Add the black beans and corn, mixing everything together. Allow it to simmer for another 5-7 minutes until heated through.

          Assemble the Bowls: In each serving bowl, start with a layer of brown rice. Top with the chicken enchilada mixture, followed by a sprinkle of shredded cheddar cheese.

            Garnish: Finish by adding diced avocado, chopped cilantro, and a wedge of lime on the side. Add any optional toppings if desired.

              Serve: Enjoy your Healthy Chicken Enchilada Bowls warm, squeezing fresh lime juice over the top for an extra zing!

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings