Chicken Enchilada Bowls
Delicious high-protein Chicken Enchilada Bowls packed with vibrant veggies and topped with enchilada sauce. Perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, rinsed and drained
- 1 cup vibrant veggies (bell peppers, onions, corn)
- 2 cups cooked rice or quinoa
- 1 cup enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Sauté the vibrant veggies in olive oil over medium heat until softened, about 5-7 minutes.
- Combine chicken, black beans, cumin, paprika, garlic powder, salt, and pepper with the veggies. Simmer for a few minutes to meld flavors.
- Prepare rice or quinoa according to package instructions (10-15 minutes).
- Layer the cooked rice or quinoa in bowls, then top with the chicken and veggie mix.
- Finish with a drizzle of enchilada sauce and serve warm.
Notes
Store leftover bowls in airtight containers for up to 4 days. Keep sauce separate for reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 60mg