High-Protein Chicken Enchilada Bowls
A quick, balanced, and flavorful one-bowl meal featuring seasoned chicken, quinoa, black beans, and vegetables in a savory sauce, perfect for high-protein dinners or meal prep.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: High-Protein
Ingredients
Scale
1 pound lean chicken breast, cubed
1 cup quinoa or brown rice, uncooked
1 can black beans, rinsed and drained
1 cup corn
1 cup diced tomatoes
1 cup red enchilada sauce
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Sliced avocado and fresh cilantro for garnish
Instructions
- Cook the quinoa or rice according to package directions.
- Season chicken cubes with cumin, chili powder, salt, and pepper. Cook in a skillet over medium-high heat until no longer pink.
- To the skillet with cooked chicken, add black beans, corn, diced tomatoes, and enchilada sauce. Simmer for 3-5 minutes.
- Assemble bowls with a base of quinoa, top with the chicken mixture, optional cheese, avocado, and cilantro.
Notes
- For a vegetarian version, omit chicken and double the black beans. Use vegetable broth for cooking quinoa.
- Store components separately for best meal prep results. Fresh garnishes like avocado are best added just before serving.
- Adjust spice level by choosing mild or spicy enchilada sauce.
Nutrition
- Serving Size: 1 Bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 35 g
- Cholesterol: 85 mg