High-Protein Chicken Enchilada Bowls
A cozy and nutritious meal featuring hearty ingredients and vibrant flavors, perfect for meal prep or gatherings.
Ingredients
Base Ingredients
- 1 lb cooked chicken breast, shredded Use rotisserie chicken for convenience.
- 1 cup enchilada sauce Choose your favorite brand or homemade.
- 1 cup quinoa or brown rice Quinoa offers an extra protein punch.
- 1 can black beans, rinsed and drained Canned beans save prep time.
- 1 cup corn Can use frozen or canned corn.
- 1 medium red bell pepper, diced Adds sweetness and color.
- 1 cup shredded cheese Cheddar or Monterey Jack work well.
Toppings
- 1 each avocado Sliced or diced.
- 1 cup cilantro Fresh cilantro adds flavor.
- 1 each lime wedges For squeezing over the top.
- 1 cup Greek yogurt Substitute for sour cream.
Instructions
Preparation
- Cook the quinoa or brown rice according to the package instructions, then fluff and set aside.
- In a large mixing bowl, combine the shredded chicken with the enchilada sauce, ensuring all pieces are well-coated.
- In another bowl, combine the cooked quinoa or rice, black beans, corn, and diced red bell pepper, mixing well.
Assembly and Baking
- Layer the quinoa or rice mixture at the bottom of serving bowls.
- Top with the sauced chicken, then sprinkle shredded cheese on top.
- Preheat the oven to 350°F (175°C) and bake the bowls for about 15 minutes or until the cheese is bubbling and golden.
Serving
- Remove the bowls from the oven and garnish with avocado, fresh cilantro, a squeeze of lime, and a dollop of Greek yogurt.
Notes
Use fresh vegetables for better flavor. Consider batch cooking for meal prep. Experiment with different cheeses for variety.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 9gSugar: 3g
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