Description
High-Protein Chicken Enchilada Bowls combine shredded chicken, black beans, corn, and vibrant veggies in a flavorful enchilada sauce over rice or quinoa, delivering a protein‑rich, low‑fat meal perfect for meal‑prep lovers. This easy recipe uses simple pantry staples, bold Mexican spices, and a quick skillet method to create a satisfying bowl that supports muscle recovery and keeps you full all day. Ideal for busy families seeking healthy dinner inspiration. Serve with lime wedges and cilantro.!
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 onion, diced
- 1 cup enchilada sauce
- 2 cups cooked rice or quinoa
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the rice or quinoa according to package instructions, then set aside.
- Heat oil in a skillet over medium heat and sauté the diced onion and bell pepper until softened.
- Add the shredded chicken, black beans, corn, cumin, salt, and pepper; stir to combine and heat through.
- Pour the enchilada sauce over the mixture, stir, and let it simmer briefly.
- Assemble the bowls by placing a grain base in each container, topping with the chicken mixture, and garnishing with fresh cilantro.
Notes
- Serve hot. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Reheat in microwave or skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg
Keywords: High-Protein Chicken Enchilada Bowls, easy chicken enchilada bowl, meal prep chicken recipe, high protein Mexican dinner, quick chicken dinner, healthy chicken bowl ideas