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High-Protein Chicken Enchilada Bowls

Savor High-Protein Chicken Enchilada Bowls for a Healthy Feast

Enjoy High-Protein Chicken Enchilada Bowls, a nutritious and flavorful meal perfect for weeknight dinners.
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Course: Main Dishes
Cuisine: Mexican
Keyword: flavorful bowls, Healthy Dinner, High-Protein Chicken Enchilada Bowls, meal prep, quick recipe, wholesome ingredients
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4 bowls
Calories: 550kcal

Equipment

  • Mixing bowl
  • pan
  • Grill or Skillet
  • Saucepan

Ingredients

For the Chicken

  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 1 teaspoon black pepper
  • 1 juice of lime

For the Enchilada Sauce

  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • to taste salt
  • 2 cups low-sodium chicken broth
  • 6 ounces tomato paste

For the Bowl Components

  • 2 cups cooked brown rice or quinoa
  • 1 can black beans
  • 1 cup frozen corn kernels
  • 1 large red bell pepper diced
  • 1 small red onion diced
  • 1 cup cherry or grape tomatoes halved
  • 1 medium avocado diced
  • 0.5 cup fresh cilantro chopped
  • 1 cup plain nonfat Greek yogurt
  • 1 cup reduced-fat shredded Mexican blend cheese or cheddar optional
  • 1 lime lime wedges for serving

Optional Toppings

  • to taste extra chopped cilantro
  • to taste sliced jalapeños
  • to taste shredded lettuce or cabbage
  • to taste hot sauce or salsa
  • to taste pickled red onions

Instructions

Step-by-Step Instructions

  • Pat the chicken dry and marinate with olive oil, spices, and lime juice for 30 minutes to 8 hours.
  • Cook brown rice or quinoa according to package directions.
  • In a saucepan, make the enchilada sauce by combining olive oil, flour, and broth, simmering to thicken.
  • Cook marinated chicken on a grill or skillet until internal temperature reaches 165°F (74°C).
  • Toss cooked chicken with enchilada sauce.
  • Prepare the bowl components with beans, corn, peppers, and toppings in small bowls.
  • Assemble bowls with cooked grains, sauced chicken, and desired toppings.
  • Serve immediately or store components separately for meal prep.

Notes

Marinate chicken for maximum flavor and store components separately for meal prep.

Nutrition

Serving: 1bowl | Calories: 550kcal | Carbohydrates: 60g | Protein: 40g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 500mg | Potassium: 800mg | Fiber: 10g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 50mg | Calcium: 150mg | Iron: 3mg