| 1. |
Brush chicken (cut in halves) with olive oil, add salt, pepper & garlic powder to taste. |
| 2. |
Grill 6-7 minutes each side. Remove to baking dish. |
| 3. |
Top each piece with olives, onions, 1/2 of the green onions and 1/2 of the cilantro. |
| 4. |
Mix together the enchilada sauce and the sour cream until blended. Pour the mixture over the chicken. |
| 5. |
Top with cheese and bake at 350 °F (175 °C) for 20 minutes or until cheese bubbles. |
| 6. |
Let it set for 5 minutes. Top with remaining green onion and cilantro. Add chopped tomato and diced avocado. |
| 7. |
Serve with 1/4 cup brown rice and salad with extra virgin olive oil and lime. |
