Description
High-Protein Chicken Enchilada Bowls with chicken, rice, enchilada sauce, melted cheddar, and fresh black bean corn salsa. Perfect for meal prep or dinner.
Ingredients
1.5 lbs Chicken breast, cut into small pieces
1 cup Jasmine rice
1 cup Enchilada sauce
2 cups Chicken broth
1/2 cup Cheddar cheese, shredded
1 can Black beans (14.5 oz), rinsed
1 cup Corn (canned or frozen)
1/2 cup Diced tomatoes
1/4 cup Diced green onion
1/4 cup Chopped fresh cilantro
1 Lime, juiced
1 tsp Sea salt
Instructions
1. Preheat oven to 350°F. Spray four oven-safe meal prep bowls with cooking spray.
2. In each bowl, place 1/4 cup rice and 4–6 oz chicken pieces.
3. Add 1/4 cup enchilada sauce and 1/2 cup chicken broth to each bowl. Stir gently.
4. Bake for 40 minutes, then stir. If broth is not absorbed, bake 5 more minutes.
5. Top each bowl with shredded cheddar. Bake 3–5 minutes until cheese melts.
6. Prepare salsa: mix beans, corn, tomatoes, onion, cilantro, lime juice, and salt.
7. Serve bowls with salsa on top or refrigerate up to 5 days for meal prep.
Notes
Swap chicken thighs for a juicier option. Substitute quinoa or brown rice for jasmine rice. Add jalapeños for spice. Store bowls up to 5 days in the fridge.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5
- Sodium: 720
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 8
- Protein: 42
- Cholesterol: 95