# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 500 g / 1 lb), diced
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Rice
09 - 1 cup long-grain white rice, rinsed
10 - 2 cups chicken broth (ensure gluten-free if necessary)
11 - 1 tablespoon lime juice
→ Enchilada Sauce
12 - 1 1/4 cups red enchilada sauce (commercial or homemade)
→ Toppings
13 - 1 cup canned black beans, drained and rinsed
14 - 1 cup corn kernels (fresh, canned, or thawed from frozen)
15 - 1 cup shredded cheddar cheese
16 - 1/2 cup cherry tomatoes, halved
17 - 1 avocado, diced
18 - 1/4 cup red onion, finely diced
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges, for serving
# Preparation Steps:
01 - Combine rinsed rice and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, and incorporate the lime juice.
02 - While the rice is cooking, season the diced chicken with olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
03 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring periodically, until it develops a golden-brown exterior and is cooked through, approximately 6–8 minutes.
04 - Reduce the skillet heat to medium. Pour the enchilada sauce over the cooked chicken, stirring to ensure even coating. Allow to simmer for 2–3 minutes to heat thoroughly.
05 - Divide the prepared rice equally among four serving bowls. Arrange the saucy chicken, black beans, corn kernels, shredded cheddar cheese, halved cherry tomatoes, diced avocado, and finely diced red onion on top of the rice in each bowl.
06 - Finish each bowl with a sprinkle of chopped fresh cilantro. Serve immediately with lime wedges on the side.
