Recently I’ve made a commitment to eat healthier. I want to look and feel better once the Spring and Summer seasons are here, and that all starts in the kitchen. You know I’m a sucker for delicious food, so I’ve decided to switch out ingredients in some of my recipes in favor for other ingredients that are better for me. Tyson Foods has a “Just Add This” program that is easily in line with the food changes I’ve made. It’s so easy to add a better-for-you ingredient like Tyson® Grilled & Ready® chicken to a favorite dish for a quick and healthy meal, followed by a 10 minute power walk after dinner and you’re on your way to a better lifestyle!

The Healthy Chicken Enchilada Bowl using Tyson® Grilled & Ready® chicken

A favorite of my family is my red chicken enchiladas. We usually make these over the weekend served with sour cream, salsa, and lots of cheese melted on top. I’ve created an inspired and better-for-you bowl that instead uses brown and wild rice, Greek yogurt, and green leaf lettuce. The result is a hearty and tasty meal that is not only quicker to make, but also a healthier choice to enjoy. See for yourself.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped yellow onion
• 1 tablespoon chopped green chiles
• 1/2 cup brown & wild rice, precooked
• 1/2 cup black beans, rinsed, drained & cooked
• 1 Tyson® Grilled & Ready® chicken fillet
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1-2 tablespoons freshly squeezed lime juice
• 1/2 cup mild red enchilada sauce
• 1/2 cup green leaf lettuce, chopped
• 4 black olives, sliced
• 1 green onion, chopped
• 1 tablespoon nonfat Greek yogurt
• 1/4 avocado, sliced
• serve with 1 lime wedge

Directions:

Begin by sauteing the onions and garlic in olive oil until they become soft and fragrant.

Add the green chile and precooked rice and stir until warm.

Then add the black beans. Stir until combined and warm, then add to your bowl.

In the same pan, add just a bit of olive oil and one Tyson® Grilled & Ready® chicken fillet.

Season with just a bit of cumin and cayenne pepper, then drizzle with a few squeezes of fresh lime juice.
Turn to other side, season and cook that side as well. I love these because they’re precooked and heat fabulously, and don’t dry out at all when cooked. They are a delicious addition to most meals!

Once cooked, remove the chicken from the pan and cut into strips.

Place back in pan and add the enchilada sauce over. Stir and be sure to coat the chicken entirely.

Now we are ready to build our bowl!

Place chicken and sauce on top of the rice mixture in bowl.
Then add chopped lettuce, green onions, avocado, olives and Greek yogurt (in place of sour cream).
You can actually add cheese too, I just decided to not include it on mine and it still tasted divine!

Serve with a lime wedge to add flavor.

Enjoy!