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Wholesome High-Protein Chicken Enchilada Bowls

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A quick and easy high-protein chicken enchilada bowl recipe perfect for meal prep, featuring tender chicken, beans, corn, and fresh toppings with bold smoky flavors.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed and cut into bite-sized pieces
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup cooked brown rice (or quinoa)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 cup shredded lettuce or chopped kale (optional)
  • 1/2 cup diced tomatoes or fresh pico de gallo
  • 1/4 cup sliced black olives (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded cheddar or Mexican blend cheese (optional)
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 lime, cut into wedges
  • 1 small avocado, sliced (optional)
  • Hot sauce or salsa (optional)

Instructions

  1. Cook 1 cup of brown rice or quinoa according to package instructions (about 20-25 minutes). Set aside.
  2. In a bowl, toss chicken pieces with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.
  3. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3-4 minutes to sear, then stir and cook for another 5-6 minutes until cooked through and slightly charred. Cook in batches if needed.
  4. Warm black beans and corn together in a small saucepan or microwave-safe bowl for 2-3 minutes.
  5. Divide cooked rice or quinoa between four bowls. Top each with chicken, warmed beans, and corn mixture.
  6. Add shredded lettuce or kale, diced tomatoes, black olives, and chopped cilantro. Add cheese if using, allowing it to melt slightly.
  7. Finish with a dollop of Greek yogurt or sour cream, avocado slices, and a squeeze of lime juice. Serve immediately.

Notes

Season chicken generously for best flavor. Cook chicken in batches to avoid steaming. Use quinoa for extra protein or cauliflower rice for low-carb. Add avocado and fresh toppings just before serving to keep them fresh. Store components separately for best leftovers.

Nutrition

Keywords: chicken enchilada bowls, high protein, meal prep, healthy dinner, quick recipe, Mexican bowl, gluten-free, easy weeknight meal

Find it online: https://larameals.com/wholesome-high-protein-chicken-enchilada-bowls-recipe-easy-and-perfect-for-meal-prep/