Tex Mex Chicken Burrito Bowl
Ingredients
- 2-3 skinless, boneless chicken breasts
- 1 10-oz. can enchilada sauce
- 1 tablespoon olive oil
- 1/2 medium onion, sliced vertically
- 2 cups cooked rice, (white or brown)
- 1 15- oz can pinto beans, rinsed and drained
- 3 cups chopped romaine lettuce
- 1 1/2 cups chopped tomato
- 1 ripe avocado, thinly sliced
- 1/2 cup crumbled queso fresco
- 2-3 green onions, sliced
- lime wedges
- tortilla chips
- salt and pepper, to taste
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