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High-Protein Chicken Enchilada Bowls

Irresistible High-Protein Chicken Enchilada Bowls You'll Love

Discover these High-Protein Chicken Enchilada Bowls packed with flavor and nutritious ingredients, perfect for quick dinners and meal prep.
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Prep Time 30 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 bowls
Course: Dinners
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken breasts Boneless, skinless
  • 2 tablespoons Olive oil For marinating
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Chili powder Adjust to heat preference
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Fine sea salt
  • ½ teaspoon Black pepper Fresh cracked preferred
  • 1 tablespoon Lime juice Freshly squeezed
For the Enchilada Sauce
  • 1 tablespoon Olive oil For sauce
  • 2 tablespoons All-purpose flour Substitute with gluten-free flour if needed
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Black pepper
  • Salt to taste
  • 2 cups Low-sodium chicken broth
  • 2 tablespoons Tomato paste
For the Bowls
  • 2 cups Cooked brown rice or quinoa Wholesome grains
  • 1 can Black beans Rinsed
  • 1 cup Frozen corn kernels Thawed
  • 1 piece Red bell pepper Diced
  • 1 piece Red onion Diced
  • 1 cup Cherry or grape tomatoes Halved
  • 1 piece Avocado Diced
  • ¼ cup Fresh cilantro Chopped
  • ½ cup Plain nonfat Greek yogurt Sour cream substitute
  • ½ cup Reduced-fat shredded Mexican blend cheese or cheddar Optional
  • 2 pieces Lime wedges For serving
  • Optional toppings Cilantro, jalapeños, shredded lettuce, salsa, pickled red onions

Equipment

  • medium saucepan
  • large bowl
  • Grill or Skillet
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Pat the chicken breasts dry with paper towels and marinate with spices for at least 30 minutes.
  2. Cook brown rice or quinoa according to package directions, about 15-20 minutes.
  3. In a saucepan, heat olive oil and whisk in flour, chicken broth, and tomato paste to create the sauce.
  4. Cook the marinated chicken by grilling or baking until it reaches 165°F (74°C).
  5. Toss the cooked chicken with warm enchilada sauce.
  6. Prepare black beans, corn, bell pepper, red onion, cherry tomatoes, avocado, and cilantro for assembly.
  7. In each bowl, layer cooked grains, sauced chicken, and remaining ingredients.
  8. Serve immediately or store components separately for meal prep.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Store assembled bowls in airtight containers, separating yogurt and avocado to maintain freshness.

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