Chicken Enchilada Salad Bowls

4 servings

Ingredients:

For the chicken:

4 boneless skinless chicken thighs

1 tablespoon preferred vegetable oil

½ teaspoon fine sea salt

½ teaspoon black pepper

For the enchilada sauce:

1 cup chicken broth

2 tablespoons tomato paste

2 tablespoons chili powder

1 tablespoon sweet paprika

1 teaspoon dried oregano

½ teaspoon fine sea salt

½ teaspoon onion powder

½ teaspoon garlic powder

For the bowls:

2 romaine hearts, roughly chopped

1 large tomato, diced

1 large avocado, pitted and sliced

4 green onions, thinly sliced

1 cup Bacon BBQ Whisps

 

Directions:

  1. Preheat the oven to 400℉.
  2. Place chicken in a small baking dish and rub with oil, salt, and pepper. Bake until chicken is cooked through (170℉ internal temperature or releases clear juices when cut), about 25 minutes.
  3. While chicken cooks, in a medium saucepan combine chicken broth, tomato paste, chili powder, paprika, oregano, salt, onion powder, and garlic powder. Bring to a boil over medium-high, then reduce heat to simmer until thickened slightly, about 5 minutes.
  4. Transfer chicken to a cutting board and use 2 forks to shred it. In a medium bowl toss chicken with enchilada sauce to taste.
  5. Divide romaine between bowls and top with tomato, avocado, green onion, and chicken. Sprinkle with Whisps.