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Healthy High Protein Chicken Enchilada Bowls - Easy, Flavorful, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breast (or thighs if you prefer)
  • 1 cup enchilada sauce (red, store-bought or homemade; choose a lower-sodium option if possible)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt (adjust to taste)
  • 1 cup cooked brown rice or quinoa (or use cauliflower rice for lower carbs)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (frozen and thawed or canned and drained)
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup shredded reduced-fat cheddar or Monterey Jack (optional)
  • 1 avocado, sliced or diced (optional)
  • Fresh cilantro, chopped
  • Lime wedges, for serving
  • Greek yogurt or light sour cream (optional, for topping)

Method
 

  1. Prep the chicken: Pat the chicken dry and cut into bite-size pieces. Toss with chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken and cook 5–7 minutes, stirring occasionally, until lightly browned and cooked through.
  3. Add the sauce: Reduce heat to medium-low. Pour in the enchilada sauce and simmer 3–4 minutes, stirring to coat until the sauce clings to the chicken.
  4. Warm the add-ins: In a separate pan (or the microwave), warm the black beans and corn. If using quinoa or rice, warm it too so the bowls assemble easily.
  5. Sauté quick veggies: Lightly sauté the red bell pepper and red onion with a pinch of salt for 2–3 minutes until crisp-tender, or leave them raw for extra crunch.
  6. Assemble the bowls: Add a base of brown rice or quinoa. Top with saucy chicken, beans, corn, peppers, and onions.
  7. Finish with toppings: Sprinkle cheese if using. Add avocado, a dollop of Greek yogurt, and plenty of fresh cilantro. Squeeze lime over the top for brightness.
  8. Taste and adjust: Add more salt, a dash of hot sauce, or extra lime if needed. Serve warm.