Description
These incredible High-Protein Chicken Enchilada Bowls feature tender, seasoned chicken mingling with hearty beans, sweet corn, and fluffy rice, all drenched in a savory, smoky enchilada sauce, and topped with your favorite fresh toppings.
Ingredients
2 large boneless, skinless chicken breasts (about 1.5 lbs) cooked and shredded
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumi
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste
2 cups cooked brown rice
1 (15-ounce) can black beans rinsed and drained
1 (15-ounce) can corn kernels drained
1 (10-ounce) can red enchilada sauce
1 cup shredded Monterey Jack or cheddar cheese
1/2 cup fresh cilantro chopped
1/2 red onion finely diced
1 avocado diced or sliced
Sour cream or Greek yogurt
Lime wedges for serving
Pico de gallo or salsa
Sliced jalapeños
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook for 6-8 minutes per side until cooked through. Shred using two forks
- Combine Chicken & Sauce: In a medium bowl, mix shredded chicken with about half of the enchilada sauce
- Prepare the Rice Base: In serving bowls, scoop the cooked rice
- Assemble the Bowls: Layer seasoned chicken, black beans, and corn on top of the rice in each bowl. Spoon remaining enchilada sauce over the top
- Add Cheese & Heat: Sprinkle shredded cheese over each bowl and heat in the microwave for 1-2 minutes or bake at 375°F for 10-15 minutes
- Garnish & Serve: Finish bowls with fresh toppings and serve immediately
Notes
For meal prep, cook and shred chicken ahead of time and store in airtight containers.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 42 g
- Cholesterol: 90 mg