Chicken Brown Rice Enchilada Skillet
SERVINGS 6
Ingredients
- 1 1/2 cups brown rice
- 1 tablespoon avocado oil or avocado oil
- 1 tablespoon garlic minced
- 1/2 cup onion
- 2 bell pepper diced
- 2 teaspoons cumin
- 1 1/2 cups green enchilada sauce
- 1/3 cup water
- 4 oz green chiles
- salt & pepper
- cilantro
- 2 medium zucchini diced
- 1 1/2 cup corn
- 12 oz chicken breasts
- 14 oz black beans
- 1 tbsp lemon juice
- 1/4 cup monterrey jack cheese
- 1/4 cup salsa
- 3 cup spinach
Instructions
- Set oven to 400F.
- Cook rice according to instructions and set aside to cool.
- Set a large (nonstick) skillet on medium-high heat, and once hot, spray with avocado oil then add chicken. Sear the outside for the chicken for 4 to 6 minutes, or until the edges turn brown. Lower heat and cook until proper temp fully cooked.
- Reduce the heat to medium, then add oil, garlic, onion, zucchini, corn and bell pepper. Sauté until the onions turn brown and translucent, about 3 minutes. Once the onions turn brown, sprinkle in the cumin and stir for an additional 1 minute.
- Add the rice and chicken breast back to the skillet and continue to fold everything together.
- Add the enchilada sauce, water and green chiles. Add a pinch of sea salt & pepper and fold everything together. Slightly increase the heat to bring it to simmer, then reduce the heat to low, and cover and cook for 6 to 8 minutes (or up to 20 minutes) and be careful to ensure it’s not burning.
- Remove the cover and stir one final time and optional add cheese to top befor serving.
Nutrition
Calories: 351kcalCarbohydrates: 49gProtein: 25gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgSodium: 775mgPotassium: 961mgFiber: 12gSugar: 11gVitamin A: 3399IUVitamin C: 75mgCalcium: 105mgIron: 4mg
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