Whole-Food Chicken Enchilada Bowl

In a medium saucepan, combine the brown rice and 2 cups of chicken broth. Bring to a boil, cover, reduce heat to low, and simmer for 40 minutes or until tender and liquid is absorbed. Remove from heat and fluff with a fork.

While the rice cooks, heat the olive oil in a skillet over medium heat. Add half of the chopped onion and cook for 4 minutes until translucent. Add the minced garlic, chili powder, cumin, and smoked paprika, stirring constantly for 1 minute until fragrant.

Pour in the crushed tomatoes and the remaining 1/2 cup of chicken broth. Bring to a gentle simmer and cook for 10 minutes to develop the enchilada sauce flavors. Season with a pinch of salt.

Nestle the chicken breasts directly into the simmering sauce. Cover the skillet, reduce heat to low, and poach the chicken for 15-18 minutes, flipping halfway through, until internal temperature reaches 74°C (165°F).

Remove the chicken from the skillet and let rest for a few minutes. Use two forks to shred the chicken, then return the shredded meat back into the rich tomato-chili sauce, tossing to coat completely.

In a small bowl, toss the black beans, corn, and the remaining raw chopped onion together for a quick fresh salsa.

Assemble the bowls: Divide the cooked brown rice among four bowls. Top generously with the shredded chicken enchilada mixture, followed by the black bean and corn salsa.

Garnish each bowl with crumbled queso fresco, fresh cilantro, and a lime wedge on the side. Serve warm.