Tortillaless Enchiladas

4 chicken breasts, bone and skin removed
1 tbsp olive oil
1 tsp garlic powder
4 oz black olives, sliced
1/2 cup chopped onion
1/4 cup chopped green onion
1/4 cup cilantro, chopped
1 large whole diced tomato
10 oz green enchilada sauce
2 oz fat free sour cream
3/4 cup shredded monterey jack cheese, low fat
1/2 avocado
2 cups cooked brown rice
1 dash salt
1 dash pepper

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.