High Protein Chicken Enchilada Bowls
A delicious and nutritious meal prep solution packed with flavor and protein. Perfect for busy lifestyles!
Ingredients
- 1 pound Chicken Breast Diced or shredded, rotisserie chicken can be used for convenience.
- 1 can (15 oz) Black Beans Drained and rinsed.
- 1 cup Corn Use frozen or fresh. Roasted corn adds a nice touch.
- 1 cup Enchilada Sauce Homemade or store-bought.
- 2 cups Rice or Cauliflower Rice Cooked.
- ¼ cup Cilantro Chopped, for garnish.
- 1 cup Cheese Shredded, use Cheddar, Monterey Jack or vegan cheese.
- ½ cup Greek Yogurt For a creamy topping.
- Green Onions Optional, for garnish.
Instructions
- In a skillet over medium heat, add olive oil and sauté the diced chicken until cooked through, about 5-7 minutes. Season with salt, pepper, and spices.
- Stir in black beans, corn, and enchilada sauce, cooking for 3-4 minutes until heated.
- In a bowl, layer cooked rice or cauliflower rice, topping with the chicken mixture and cheese.
- Garnish with cilantro, green onions, and a dollop of Greek yogurt.
- Serve immediately or cool and store in meal prep containers.
Notes
For a spicier kick, add jalapeños or hot sauce. If prepping for the week, add greens and yogurt right before serving to keep everything fresh. Double the recipe for batch cooking on weekends. Experiment with different sauces for unique flavors.