Zesty green sauce with chicken and rice, topped with beans, corn, avocado, and cheese for Tex-Mex flavor.
# Components:
→ Proteins
01 - 2 cups cooked chicken breast, shredded
→ Grains
02 - 2 cups cooked white or brown rice
→ Sauce
03 - 1 1/2 cups green enchilada sauce
→ Vegetables & Toppings
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup corn kernels
06 - 1/2 cup diced red onion
07 - 1/2 cup chopped fresh cilantro
08 - 1 avocado, sliced
09 - 1/2 cup sliced radishes
10 - 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
11 - 1 lime, cut into wedges
→ Seasonings
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - Salt and pepper, to taste
# Directions:
01 - In a medium saucepan over medium heat, combine shredded chicken, green enchilada sauce, ground cumin, smoked paprika, and a pinch of salt and pepper. Stir and warm until thoroughly heated, about 5 minutes.
02 - Fluff the cooked rice and evenly divide among four serving bowls.
03 - Top each bowl of rice with green enchilada chicken, black beans, corn kernels, and diced red onion.
04 - Finish each bowl with chopped cilantro, sliced avocado, radishes, and crumbled cheese.
05 - Present each bowl with a lime wedge for squeezing over the top.
