Chicken Enchilada Bowls | High-Protein Meal Prep
High-protein chicken enchilada bowls combine tender shredded chicken, smoky enchilada sauce, and fresh veggies over rice or quinoa. This customizable recipe is a quick, satisfying meal prep option with bold flavors and nutrient-rich ingredients.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings 1x
- Category: quick
- Method: Stovetop Cooking
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
2 cups cooked chicken, shredded
1 cup black beans, rinsed and drained
1 cup corn, frozen or canned
1 cup diced tomatoes
1/2 cup diced bell peppers
1/2 cup diced onion
1 tablespoon taco seasoning
1 cup enchilada sauce
1 cup shredded cheese (optional)
Fresh cilantro for garnish (optional)
Cooked rice or quinoa (for serving)
Instructions
Heat a splash of oil in a skillet over medium heat. Sauté onion and bell peppers until softened (about 5 minutes).
Add shredded chicken, black beans, corn, diced tomatoes, taco seasoning, and half the enchilada sauce. Stir thoroughly and simmer for 5-7 minutes.
Layer cooked rice or quinoa in bowls. Spoon the chicken mixture over the top.
Drizzle remaining enchilada sauce, sprinkle with cheese, and garnish with cilantro.
Notes
Swap rice with pasta or arugula for a low-carb option
Use vegan cheese for a dairy-free version
Add a dash of cumin or smoked paprika to the sauce for extra warmth
Meal prep in advance and refrigerate for up to 3 days
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg