INGREDIENTS
1 lb
chicken breasts
1 cup
brown rice (uncooked)
1 10 ounce can
red enchilada sauce
1 4 ounce can
chopped green chilis
1/2 cup
chicken broth
1
medium onion chopped
1 tsp
cumin
1/4 tsp
salt
1
avocado
1 cup
pico de gallo
1/2 cup
queso fresco crumbled
1 cup
non-fat plain Greek yogurt or light sour cream (OPTIONAL)