Fiesta Chicken and Rice Bowl

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I was looking for a healthy meal to bring to work for the week and stumbled upon this great recipe from julieseatsandtreats.com.  Instead of making it in the crock pot, however, I made the rice on the stove because it’s quicker for me to do it that way.

Fiesta Chicken and Rice Bowl

INGREDIENTS

  • 1 large skinless, boneless chicken breast
  • 1 cup uncooked white rice
  • 1 10 oz. can enchilada sauce
  • 1 4 oz. can chopped green chilies
  • 1/2 cup chicken broth
  • 1 medium yellow onion, chopped
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1 avocado
  • 1 cup pico de gallo
  • 1/2 cup quesco fresco, crumbled
  • 1 lime

INSTRUCTIONS FOR CHICKEN

  • Clean your chicken by running it under water for a little bit, bring it to your chicken only cutting board, and cut away any fat pieces
  • Place the chicken in a pot and add cold water to the pot until it’s about halfway full
  • Add ½ tsp salt to water, then cook for 15 minutes
  • Take chicken out with tongs and place on a clean surface and shred it with one hand holding the chicken down with your tongs and a fork in the other hand actually doing the shredding

INSTRUCTIONS

  • Place a large skillet on the stove on medium high heat and add EVOO
  • Add the chopped yellow onion and cook for about 5 minutes, or until the onion becomes translucent
  • Add the white rice and cook for about 30 seconds to one minute
  • Add the enchilada sauce, chopped green chilies, chicken broth, cumin, and salt
  • Bring to boil; reduce heat to medium low and cover the pan with the lid.  Let it simmer for about 15 minutes or until the rice has soaked up all of the liquid and it no longer looks crunchy
  • Top with the pico de gallo, queso fresco crumbles, avocado, and lime

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