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High Protein Chicken Enchilada Bowls

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A lighter twist on traditional enchiladas, these High Protein Chicken Enchilada Bowls are loaded with flavor, satisfying, and perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (pounded to even thickness)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked white rice or instant brown rice
  • 2 cups chicken broth (low-sodium preferred)
  • 15 oz black beans (1 can, rinsed and drained)
  • 1 cup corn kernels (fresh or frozen)
  • 10 oz red enchilada sauce (1 can)
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream or Greek yogurt, guacamole, jalapeños, cilantro, diced tomatoes

Instructions

  1. Start by bringing the chicken broth to a boil in a medium saucepan. Add the rice, reduce heat to low, cover, and let it simmer until tender.
  2. Season the chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
  3. Heat olive oil in a skillet over medium-high heat and sauté the seasoned chicken for about 5-7 minutes per side until cooked through. Shred the chicken.
  4. In the same skillet, add black beans, corn, and enchilada sauce. Cook until heated through.
  5. Add the shredded chicken back into the skillet and stir until coated in the sauce.
  6. Divide the cooked rice among four bowls, top with the enchilada mixture, sprinkle with cheese, and add desired toppings.

Notes

For added flavor, you can customize each bowl with your favorite toppings. Store leftovers separately in airtight containers for up to 3-4 days.

Nutrition

Find it online: https://www.nailzspa.com/high-protein-chicken-enchilada-bowls/

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