4fresh corn on the cob, cooked and corn removed from cob
12cherry tomatoes, chopped
1Tbsp.fresh cilantro, chopped
1lime, cut into wedges
Add chicken breasts to a zip top bag with 1/2 package of Simply Organic Red Enchilada Simmer Sauce. Place chicken in fridge to marinate for 1 hour.
Remove chicken mixture from fridge and set on countertop for 15 minutes (this will help remove the chill from the chicken prior to cooking).
Heath grill or grill pan over medium high heat for 2 minutes.
Add chicken and cook through, turning it after about 3-5 minutes. Do not burn or overcook the chicken.
Remove cooked chicken from heat and set on a plate to cool.
Once cooled, slice chicken and set aside.
Begin assembling your bowls. Add the rice to the bottom of the bowl and top it with grilled chicken, tomatoes, avocado and corn. Spritz lime over chicken and vegetables before adding a generous portion of the red enchilada sauce atop the chicken. Top the entire bowl with fresh cilantro.