High Protein Chicken Enchilada Bowls for Easy Weeknight Dinners
Flavorful chicken enchilada bowls packed with 35g protein per serving, featuring tender seasoned chicken, black beans, corn, and enchilada sauce topped with cheese and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 portions
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce (red or green)
- 1 cup cooked brown rice (prepared ahead)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- Sliced avocado, optional
- Sour cream or Greek yogurt, optional
- Diced tomatoes, optional
- Sliced jalapeños, optional
- Lime wedges, optional
Instructions
1. Season the chicken breasts with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper, rubbing the spices evenly over both sides.
2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
3. Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing into bite-sized pieces.
4. In the same skillet, add the enchilada sauce and bring to a simmer. Return the diced chicken to the skillet and stir until evenly coated in the sauce.
5. Divide the cooked brown rice among four bowls. Top each with the saucy chicken, black beans, and corn.
6. Sprinkle with shredded cheese and fresh cilantro. Add optional toppings as desired and serve immediately.
Notes
For extra flavor, marinate the chicken in the spices for at least 30 minutes before cooking.
Use leftover rotisserie chicken to save time if desired.
Quinoa can be substituted for brown rice for a different grain option.
For a vegetarian version, replace the chicken with extra black beans or plant-based protein.
Store components separately in airtight containers in the refrigerator for up to 4 days.
Note: Brown rice takes 40–45 minutes to cook, so prepare it ahead or use pre-cooked rice for the 35-minute total time.