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High-Protein Chicken Enchilada Bowls

Delicious High-Protein Chicken Enchilada Bowls You'll Love

Enjoy hearty High-Protein Chicken Enchilada Bowls packed with flavor and nutrition, perfect for meal prep.
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Prep Time 30 minutes
Cook Time 25 minutes
Marination Time 30 minutes
Total Time 1 hour 25 minutes
Course One-Pot Meals
Cuisine Mexican
Servings 4 bowls
Calories 450 kcal

Equipment

  • Medium saucepan
  • Large bowl
  • Grill or oven

Ingredients
  

For the Chicken

  • 1 lb Boneless, skinless chicken breasts A lean source of protein.
  • 2 tablespoon Olive oil Adds moisture and flavor.
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Chili powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Fine sea salt
  • 1 teaspoon Black pepper
  • 2 tablespoon Juice of lime About 1 lime.

For the Enchilada Sauce

  • 2 tablespoon Olive oil For cooking the sauce.
  • 2 tablespoon All-purpose flour Or gluten-free flour blend.
  • 2 tablespoon Chili powder For sauce.
  • 1 teaspoon Ground cumin For sauce.
  • 1 teaspoon Garlic powder For sauce.
  • 1 teaspoon Onion powder For sauce.
  • 1 teaspoon Dried oregano For sauce.
  • 1 teaspoon Smoked paprika For sauce.
  • 1 teaspoon Black pepper For sauce.
  • 1 teaspoon Salt Or to taste, for sauce.
  • 2 cups Low-sodium chicken broth Base of the sauce.
  • 2 tablespoon Tomato paste For thickening the sauce.

For the Bowls

  • 1 cup Brown rice or quinoa Quinoa gives an extra protein boost.
  • 1 can Black beans Packed with protein.
  • 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 High-protein sour cream substitute.
  • 1 cup Reduced-fat shredded cheese Optional.

For Serving

  • 2 wedges Lime For squeezing.
  • Optional toppings Chopped cilantro, jalapeños, lettuce, salsa, etc.

Instructions
 

Preparation Steps

  • Pat the chicken breasts dry, then marinate with olive oil and spices for 30 mins to up to 8 hours.
  • Cook brown rice or quinoa as per package instructions; set aside.
  • In a saucepan, make enchilada sauce by heating olive oil and whisking in flour, then adding spices and broth.
  • Cook marinated chicken in grill or oven until 165°F internal temperature is reached, then rest before slicing.
  • Toss the diced chicken with enchilada sauce until well-coated.
  • Prepare bowl components with beans, corn, veggies, yogurt, and cheese in small bowls.
  • Assemble by adding rice or quinoa to bowls, topping with chicken, beans, and other toppings.
  • Serve warm and enjoy immediately, or store components separately for meal prep.

Notes

For best flavor, marinate chicken for 2-8 hours. Store bowls in airtight containers up to 4 days.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3.5mg
Keyword Chicken Enchilada Bowls, Healthy Meal, high protein, Homemade, meal prep, quick dinner
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