Description
These high-protein chicken enchilada bowls are satisfying and packed with flavor and nutrients, perfect for meal prep or a quick lunch. Customize them based on your pantry or dietary preferences.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 1 cup cooked quinoa (or brown rice)
- 1 cup black beans, drained and rinsed
- 1 bell pepper, diced
- 1 cup corn (frozen or fresh)
- 1 avocado, diced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Start by shredding your cooked chicken if you haven’t already.
- In a skillet over medium heat, combine the shredded chicken with the enchilada sauce. Stir well and cook for about 5-7 minutes until heated through.
- While the chicken is warming, cook your quinoa or brown rice according to package instructions.
- Once the quinoa or rice is cooked, fluff it with a fork and set aside.
- In separate bowls, prepare your ingredients: dice the bell pepper, rinse the black beans, and cut the avocado.
- In each serving bowl, start by layering a base of quinoa or rice.
- Add a generous scoop of the chicken and enchilada sauce mixture on top.
- Next, sprinkle the black beans, diced bell pepper, and corn over the chicken.
- Finish off with shredded cheese and diced avocado.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
You can swap quinoa for cauliflower rice for a lower-carb version or use turkey instead of chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 10
- Protein: 30
Keywords: chicken enchilada bowls, high-protein, meal prep, healthy lunch