Easy High-Protein Chicken Enchilada Bowls
A quick and satisfying bowl that combines lean chicken, brown rice, black beans, and colorful veggies, all brought together with flavorful enchilada sauce for a comforting weeknight meal.
Ingredients
Main ingredients
- 1 lb lean chicken breast Use boneless, skinless breast for shredding ease.
- 1 can enchilada sauce (red) Medium heat recommended.
- 1 cup cooked brown rice Cook a double batch for leftovers.
- 1 cup black beans, rinsed and drained Adds fiber.
- 1 piece bell pepper, diced Any color; red is sweeter.
- 1 cup corn (fresh or frozen) Char if fresh for smoky note.
- 1 cup shredded cheese (optional) Cheddar or Monterey Jack.
- 1 piece avocado, sliced Vital for creaminess.
- to taste Salt and pepper Essential for flavor.
For garnish
- to taste Fresh cilantro Optional but recommended.
Instructions
Preparation
- Dice the bell pepper, slice the avocado, and rinse the black beans.
- Cook the brown rice if not already cooked.
Cooking the Chicken
- Heat a tablespoon of oil in a skillet over medium heat. Season the chicken breasts with salt and pepper.
- Cook chicken for 6–7 minutes per side until cooked through (internal temperature 165°F).
- Let the chicken rest for 5 minutes before shredding.
Mixing the Filling
- Warm the enchilada sauce in a small saucepan over low heat.
- In a mixing bowl, combine shredded chicken, warmed enchilada sauce, black beans, diced bell pepper, and corn.
- Gently fold until everything is coated and season to taste.
Assembling the Bowls
- Spoon warm cooked brown rice into each serving bowl.
- Top with the chicken mixture and sprinkle cheese on top while it's hot.
- Add avocado slices and cilantro before serving.
Notes
Leftovers store well; keep components separate for optimal freshness. Avocado should be added fresh at serving.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 10gSugar: 5g
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