Gluten-Free Chicken Enchilada Bowls

Ingredients

• about 680 g Chicken breast
• 2 cups Cooked brown rice
• 1 jar (15 oz) Gluten-free enchilada sauce
• 1 cup Shredded cheddar cheese
• 0.5 cup Diced onion
• 0.5 cup Diced bell pepper
• 1 tablespoon Olive oil
• 0.25 cup Cilantro, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breast into 1.27 cm cubes.
2. 2Heat the 1 tablespoon of olive oil in a 30.48 cm skillet over medium heat, which is about 175°C.
3. 3Add the 0.5 cup of diced onion and 0.5 cup of diced bell pepper to the skillet and cook, stirring occasionally, until they are softened, which should take about 5 minutes.
4. 4Add the cubed about 680 g of chicken breast to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C. This will take about 7-10 minutes.
5. 5Pour the 1 jar (about 425 g) of gluten-free enchilada sauce into the skillet. Add the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir everything together and bring to a simmer. Let it simmer gently for 5 minutes, allowing the flavors to meld.
6. 6Divide the 2 cups of cooked brown rice evenly among four serving bowls.
7. 7Spoon the chicken and enchilada sauce mixture from the skillet over the brown rice in each of the four bowls.
8. 8Sprinkle the top of each bowl with the 1 cup of shredded cheddar cheese and the 0.25 cup of chopped cilantro.
9. 9Serve the Gluten-Free Chicken Enchilada Bowls immediately.

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