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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Glazed Chicken, Steamed Rice & Veggie Mix Bowl

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Glazed Chicken, Steamed Rice & Veggie Mix Bowl



Talk about balanced and beautiful! This bowl delivers juicy glazed chicken breast, fluffy white rice, and stir-fried cabbage mix—all coming together for a hearty, nourishing meal. Served with a refreshing orange drink? You already know it's a whole vibe!

📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the chicken:

1 chicken breast

1 tsp olive oil

Salt, black pepper, paprika

2 tbsp BBQ or teriyaki glaze (or a mix of ketchup, honey, and soy sauce)

For the rice:

½ cup white rice

1 cup water

Salt to taste

For the veggie stir-fry:

1 cup finely chopped cabbage

1 small carrot, grated or chopped

1 tbsp oil

1 tbsp onion, finely diced

Salt & seasoning to taste

Optional drink:

Fresh orange juice with pulp or blended orange smoothie

👨‍🍳 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the rice: Rinse and cook rice in salted water until fluffy. Set aside.

Prepare the chicken: Season chicken with salt, pepper, and paprika. Sear in a hot pan with oil until golden and fully cooked. Brush on your glaze and cook for 1–2 more minutes.

Stir-fry veggies: In another pan, sauté onions, then add cabbage and carrots. Stir-fry on high heat for 3–4 mins until crisp-tender. Season to taste.

Assemble the bowl: Add steamed rice, glazed chicken, and veggie stir-fry side-by-side in a bowl.

Serve with drink: Pour a chilled glass of pulpy orange juice to complete the meal.

Prep Time: 10 mins

Cooking Time: 20 mins

Total Time: 30 mins

Servings: 1

Calories: ~520 kcal

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